As a last celebratory Irish themed post, I present you with The Gluten Free Reuben. We love all things reuben in our house. When my husband and I took our delayed honeymoon trip to Maine for our first anniversary, we stopped in a cute little coastal town in New Hampshire for dinner to start our week off. This was my first truly normal dining experience. 5 years ago, dining out was so different in the New England area than it was for a Celiac person in Western Pennsylvania. Almost every restaurant we went to on our little getaway offered gluten free this, or gluten free that. I was in heaven.
Fast forward 5 years and my local area has gone above and beyond to catch up with the New England states jumping on the gluten free alternatives in almost every restaurant around. In my small town alone I have 5 different options for ordering a gluten free pizza. If you told 16 year old, newly diagnosed Whitney that in the future, not only would I be able to get gluten free pizza, but that I would have five different options, I probably would have cried. I still feel like crying thinking about how different my life was at 16 with this frustrating diet. Looking back, it was by far the best option of the possible issues I could have been dealing with, but as a teenager, I hated it.
When we discovered a tolerable tortilla shell a few years back, I made reuben styles quesadillas for St. Patrick’s Day. Now that gluten free bread is so readily available, it’s nothing to schedule a sandwich into our weekly meal plan.
The recipe is pretty straight forward. I like to use Udi’s Whole Grain bread as a substitute for the classic Rye option. Start off by buttering one slice of your bread and lay it down on your prep area. Place 2 slices of the corned beef on to the bread and start the magical layering process!
Next add a couple spoonfuls of Sauerkraut on to the meat, trying to drain off the excess liquid.
Follow this up with Swiss cheese and the Thousand Island dressing.
And then place those bad boys in a pan and grill away! I butter the top slice after placing it in pan. (I like to place a lid on for a minute to help heat up the meat and melt the cheese)
Halfway through, flip the sandwiches and give a nice little golden hue to each side of the bread.
As always, if you are a split home like ours, half gluten free and half regular products, prepare on two separate surfaces, preferably preparing the gluten free sandwiches first. Here is a glimpse of what our counter looks like when preparing meals like this:
It seems like a pain, but you get used to it quickly! It’s second nature to us at this point. Once your grilled sandwich has lightly browned on both sides plate that bad boy up and serve it with a side of Simple Potato Wedges.
My second most favorite Reuben style dish, the one I will be taking to my Mom’s annual St. Patrick’s Day dinner is the Reuben Dip! My sister and I tried is several years ago when I spent the holiday weekend at her house. It was so good! I haven’t made it in a few years so I thought it would be a good variation on the holiday sides.
Cheers & Happy St. Patrick’s Day!