Mortadella Reubens with Lemon Aioli
This clever take on the classic sandwich is enriched with melty brie and a garlicky aioli, making it great with a bright California white wine. At Union Larder in San Francisco, chef Ramon Siewert corns pork loin, but mortadella is a great store-bought alternative.
Smoky Vegetarian Beet Reubens
With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese and homemade Russian dressing.
Here, chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing.
This spin on eggs Benedict from chef Josh Habiger has all the beloved elements of a Reuben sandwich. Besides corned beef, sauerkraut and rye toast, Habiger makes a Thousand Island-style hollandaise sauce to coat the eggs.
Turkey Reuben Hash
This 25-minute hash from F&W's Kay Chun pairs leftover turkey with potatoes, sauerkraut and caraway for a fun play on a Reuben sandwich.
Creamy Reuben Chowder with Rye Croutons
This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons.
Fried-Fish Reuben Tacos
"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Let's combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wrapped in a homemade flour tortilla with Jarlsberg cheese, sauerkraut and Russian dressing.