Name: Corned Beef Reuben with Sauerkraut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sprouted rye bread; 3 oz Lean corned beef; 0.5 slice Swiss cheese; 0.5 cup Sauerkraut; 2 tbsp Plain Greek yogurt; 1 tsp Tomato paste; 1 tsp Prepared horseradish; 0.25 tsp Raw honey; 0.25 tsp Garlic powder; 0.25 tbsp Ghee; 1 pinch Sea salt; 1 pinch Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Corned Beef Reuben with Sauerkraut

Griddled sprouted rye bread layered with lean corned beef and tangy sauerkraut, finished with a creamy, zesty yogurt-based dressing for a satisfyingly crunchy bite.

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NUTRITION

Protein

37.0g

Fat

20.3g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

1 slice Sprouted rye bread

3 oz Lean corned beef

0.5 slice Swiss cheese

0.5 cup Sauerkraut

2 tbsp Plain Greek yogurt

1 tsp Tomato paste

1 tsp Prepared horseradish

0.25 tsp Raw honey

0.25 tsp Garlic powder

0.25 tbsp Ghee

1 pinch Sea salt

1 pinch Black pepper

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, tomato paste, horseradish, honey, garlic powder, sea salt, and black pepper to create a clean Russian dressing.
2
Heat a cast-iron skillet or griddle over medium heat and melt half of the ghee.
3
Place one slice of sprouted rye bread in the skillet and layer on the Swiss cheese, corned beef, and sauerkraut.
4
Spread the prepared yogurt dressing generously on the second slice of bread and place it on top of the sauerkraut, dressing-side down.
5
Spread the remaining ghee on the top slice of bread.
6
Grill the sandwich for 3 to 4 minutes per side until the bread is golden brown and the cheese has melted perfectly.
7
Remove the sandwich from the heat, slice it diagonally, and serve immediately while the bread is crisp and the center is warm.