keto Reuben sandwich

Ingredients:

For the Low-Carb Bread:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon psyllium husk powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup melted butter
• 1/4 cup water

For the Sandwich:

• 8 slices of keto-friendly bread (recipe above or store-bought)
• 8 slices of Swiss cheese
• 1 lb corned beef, thinly sliced
• 1 cup sauerkraut, drained and squeezed dry
• 1/4 cup keto-friendly Thousand Island dressing (recipe below or store-bought)
• 2 tablespoons butter, for grilling

For the Keto Thousand Island Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons sugar-free ketchup
• 1 tablespoon dill pickle relish
• 1 teaspoon white vinegar
• Salt and pepper to taste

Instructions:

Making the Low-Carb Bread:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a loaf pan with parchment paper or grease it well.
2. Prepare the Dry Ingredients:
   • In a large bowl, mix together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
3. Mix the Wet Ingredients:
   • In a separate bowl, whisk together the eggs, melted butter, and water.
4. Combine and Bake:
   • Add the wet ingredients to the dry ingredients and mix until well combined.
   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the bread cool completely before slicing.

Making the Keto Thousand Island Dressing:

5. Combine Ingredients:
   • In a small bowl, mix together the mayonnaise, sugar-free ketchup, dill pickle relish, and white vinegar.
   • Season with salt and pepper to taste.
   • Set aside or refrigerate until ready to use.

Assembling the Reuben Sandwich:

6. Prepare the Ingredients:
   • Slice the keto bread into 8 slices.
   • Drain and squeeze the sauerkraut dry to remove excess liquid.
7. Assemble the Sandwich:
   • Spread a thin layer of keto Thousand Island dressing on each slice of bread.
   • Layer with a slice of Swiss cheese, corned beef, sauerkraut, and another slice of Swiss cheese.
   • Top with the second slice of bread, dressing side down.
8. Grill the Sandwich:
   • Heat a skillet over medium heat and melt 1 tablespoon of butter.
   • Place the assembled sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Add more butter as needed when flipping the sandwiches.
9. Serve:
   • Slice the sandwiches in half and serve hot.

Tips:

• Storage: Store leftover bread in an airtight container in the refrigerator for up to a week, or freeze slices for longer storage.
• Variations: For added flavor, you can mix in some caraway seeds into the bread dough to mimic traditional rye bread.
• Efficiency: You can prepare the bread and dressing ahead of time to make sandwich assembly quicker.