Build a Vegan Reuben Sandwich with Corn’d Beeph

Toasted rye, tangy sauerkraut and a creamy dressing make a satisfying setting for PLNT Deli Corn’d Beeph. This proposed home serving recipe starts with purchased, finished deli slices and focuses on building a sandwich that holds together with a crisp exterior.

This is a Reuben-style serving suggestion, rather than the exact RHW café recipe. Make one for lunch, then adjust the dressing or sauerkraut to suit your next stack.

PLNT Deli Corn’d Beeph. Existing product photograph from eatrhw.com.

Ingredients for one sandwich

• 2 slices rye bread

• Finished Classic Corn’d Beeph, enough to cover the bread in an even layer

• ¼ cup sauerkraut, drained well

• 1–2 tablespoons purchased vegan Thousand Island or Russian-style dressing

• 1–2 slices vegan cheese, optional

• 1–2 teaspoons vegan butter or oil for the outside of the bread

Check ingredient and allergen labels for every component. Choose bread, dressing, cheese and spread labeled vegan if you want the whole sandwich to be vegan, and review them for your individual dietary needs.

Assemble and toast

1. Prepare the toppings. Drain the sauerkraut thoroughly, pressing out excess liquid with a spoon. Set out the dressing and optional cheese before you start so the sandwich is easy to assemble.

2. Prepare the bread. Spread a thin layer of vegan butter or oil on one side of each bread slice. Set them down with those sides facing outward, then spread the dressing on the inside faces. Start with less dressing if you prefer a drier sandwich.

3. Build an even stack. Layer the finished Corn’d Beeph across one slice of bread. Follow any heating or handling directions on its packaging. Add the drained sauerkraut and optional cheese, keeping the filling inside the edges, then close the sandwich.

4. Toast gently. Place the sandwich in a skillet over medium-low heat. Turn carefully with a wide spatula when the underside is golden. Toast the second side until the bread is crisp and the filling is warmed to your liking, following the product’s directions. Lower the heat if the bread browns too quickly.

5. Slice and serve. Let the sandwich settle briefly before cutting it in half. Serve promptly with a pickle or a simple side you enjoy. Keep extra dressing on the side so each bite can have as much tang as you like.

Small adjustments that help

Use sturdy bread and an even layer of filling rather than a tall mound in the center. A moderate stack is easier to flip. If the sandwich slides apart, reduce the amount of sauerkraut or dressing next time; keeping excess moisture out is the most useful first adjustment.

Prefer another bread? Try sourdough for a different version. For a sharper finish, add a little mustard inside the sandwich. These are optional variations, so start with the basic combination and change one thing at a time.

Keep unused Corn’d Beeph refrigerated and use within seven days after opening. Store toppings separately and assemble the next sandwich when you are ready to eat. Explore the PLNT Deli shop for your next order, or check nationwide shipping details before planning a delivery.