Groovin' Reuben

Sometimes even a diabetic needs a hearty lunch with some carbs. For us, this happens whenever we go on a hike or a bike ride for 4 hours or longer. But on the small island where we live we have tried without success to find a restaurant with a good Reuben, so I decided to try making them at home. I researched online what other people were doing, checked at local stores for likely ingredients, and came up with the combination described here. (I make my own caraway seeded rye bread.)


6 pieces of smoky dried tomato, weighing approximately 15 g (or ½ oz)
120 ml (or ½ cup) of mayonnaise, preferably an olive oil-based product
15 ml (or 1 tablespoon) of soy sauce
15 ml (or 1 tablespoon) of lemon juice
stevia equivalent of 5 g (or 1 teaspoon) of sugar
4 slices of rye bread with caraway seed
6 slices of pastrami
¼ cup of drained, pressed down sauerkraut
2 slices of Manchego cheese

Nutritional information

No nutrition information available


1. THE DRESSING: At least 1 hour before making the sandwiches, place the dried tomato into a measuring cup and fill it to the 1-cup mark with boiling water.
2. When it has cooled, place the tomatoes and their soaking water into a blender or food processor and purée it.
3. In a 2-cup measuring cup or similar receptacle, place the mayonnaise, soy sauce, lemon juice, stevia, and 60 ml (or 4 tablespoons) of the tomato purée.
4. Whisk the mayonnaise mixture with a fork until it is completely homogeneous.
5. THE SANDWICH: Place a skillet or griddle on medium-low heat and allow it to warm up.
6. Lightly butter one side of two of the slices of bread and place them, butter side down, on the bottom of the skillet. Make a note of the time or set a timer for 5 minutes.
7. Now spread the upper sides of these slices of bread with the dressing.
8. Arrange three slices of pastrami on each piece of bread in the skillet.
9. Warm the sauerkraut in the microwave and spread half of it on each piece of bread in the skillet.
10. Place a slice of cheese on top of the sauerkraut for each piece of bread.
11. Spread the remaining two slices of bread with the dressing and place them, dressing side down, on top of the cheese.
12. Lightly butter the top of these two slices of bread.
13. Five to seven minutes after placing the first two slices of bread in the pan, when it has turned a toasty brown, carefully turn the sandwich over. I use two spatulas, which helps keep the sandwich intact.
14. After another 5 to 7 minutes, when the third and fourth pieces of bread are toasty, remove the sandwiches and cut them in half.