Southern Reuben Melts
Dive into Southern comfort with a modern twist in these irresistible Southern Reuben Melts, where classic deli flavors meet Southern flair. Sandwiched between buttery rye bread, this recipe features crispy fried green tomatoes coated in a perfectly seasoned cornmeal crust, tangy sauerkraut, and rich, creamy pimento cheese for the ultimate fusion of textures and tastes. Tender slices of corned beef and a drizzle of Thousand Island dressing add a savory depth, while a quick skillet grilling ensures every bite is melty and golden perfection. Perfect for lunch, dinner, or as a standout crowd-pleaser, these Southern-style Reuben sandwiches are a bold take on a comforting classic.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 slices Rye bread
- 4 slices Fried green tomatoes
- 1 cup Pimento cheese
- 12 ounces Thinly sliced corned beef
- 1 cup Sauerkraut
- 0.25 cup Thousand Island dressing
- 4 tablespoons Butter
- 2 tablespoons Vegetable oil
- 0.5 cup All-purpose flour
- 0.5 cup Buttermilk
- 0.5 cup Cornmeal
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Prepare the fried green tomatoes: Slice a large green tomato into 1/4-inch slices. Pat dry with a paper towel.
Step 2
Set up a breading station: Place the flour in one shallow dish. Pour the buttermilk into a second shallow dish. Mix the cornmeal, salt, and black pepper in a third shallow dish.
Step 3
Dredge each tomato slice in the flour, dip into the buttermilk, and coat thoroughly in the seasoned cornmeal mixture.
Step 4
In a skillet, heat the vegetable oil over medium heat. Fry the breaded tomato slices for 2-3 minutes on each side, or until golden and crispy. Remove and drain on paper towels.
Step 5
Spread softened butter on one side of each slice of rye bread.
Step 6
On the unbuttered side of four slices, spread a layer of pimento cheese.
Step 7
Top the pimento cheese with 3 ounces of corned beef, a fried green tomato slice, 1/4 cup of sauerkraut, and a drizzle of Thousand Island dressing.
Step 8
Place the remaining slices of rye bread on top with the buttered side facing out.
Step 9
Heat a skillet or griddle over medium heat. Cook each sandwich for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Step 10
Slice each sandwich in half and serve warm.
Nutrition Facts
| Serving size | (2114.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5290.6 |
| Total Fat 296.8g | 0% |
| Saturated Fat 106.6g | 0% |
| Polyunsaturated Fat 59.3g | |
| Cholesterol 623.6mg | 0% |
| Sodium 14893.3mg | 0% |
| Total Carbohydrate 447.8g | 0% |
| Dietary Fiber 38.6g | 0% |
| Total Sugars 44.0g | |
| Protein 189.7g | 0% |
| Vitamin D 106.8IU | 0% |
| Calcium 1143.0mg | 0% |
| Iron 36.2mg | 0% |
| Potassium 3078.2mg | 0% |
Source of Calories