Like a dance club remix of a great song, this Philly Pretzel Reuben recipe takes something familiar and spins it in an entirely new direction. Pick up a couple of pretzels from a street cart, grab some corned beef and swiss cheese from your local deli, dig out that jar of sauerkraut from the back of the fridge and get ready to rock this epic sandwich, perfect for your next tailgate or party.
Philly Pretzel Reuben
- 1 Philly-style soft pretzel
- 2 tablespoons butter, divided
- 8 ounces thinly sliced corned beef (approximately 4 thin slices)
- 3/4 cup sauerkraut, drained
- 1 1/2 slices Swiss cheese
- Thousand Island dressing, to taste
- Slice Philly pretzel in half, lengthwise, like a sandwich bun.
- Heat a large cast-iron skillet over medium heat. When the skillet is warm, add 1 tablespoon of butter to the skillet and add two pretzel halves to the skillet, cut-side-down. When the pretzels are warmed and lightly toasted, remove from skillet.
- Add 1 tablespoon of butter to skillet. Swirl the butter around and add the corned beef to the skillet. Heat both sides of the corned beef slices until heated through. Push the corned beef to the side and add the sauerkraut to the pan. Stir sauerkraut carefully to heat through.
- Place the hot corned beef on the toasted pretzel. Place cheese on top of corned beef then carefully add the hot sauerkraut on top of the corned beef.
- Top with a generous pour of Thousand Island dressing and the other pretzel half. Serve hot.