The Rachel sandwich is a variation on the standard Reuben sandwich, substituting pastrami for the corned beef, and coleslaw for the sauerkraut. Other recipes for the Rachel call for turkey instead of corned beef or pastrami. In some parts of the United States, especially Michigan, this turkey variant is known as a “Georgia Reuben” or “California Reuben”, which sometimes uses barbecue sauce instead of Russian or Thousand Island.
West Coast Reuben
The West Coast Reuben is a variation on the standard Reuben sandwich, substituting Dijon mustard as the dressing. This variation is often a menu item in restaurants in Las Vegas.
The Montreal Reuben substitutes Montreal smoked meat for corned beef.
The grouper Reuben is a variation on the standard Reuben sandwich, substituting grouper for the corned beef, and sometimes will substitute coleslaw for the sauerkraut as well. This variation is often a menu item in restaurants in Florida.
Pork roll Reuben
The pork roll Reuben substitutes pork for corned beef; it is mostly eaten in coastal New Jersey.
Reuben Egg Rolls
Reuben egg rolls, sometimes called “Irish egg rolls” or “Reuben balls”, use the standard Reuben sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with thousand island dressing as an appetiser or snack, they originated at Mader’s, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival in about 1990.
- Butter each slice of bread evenly to the edges on one side. Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll toast it in. <em>(or sandwich press if using)</em>
- Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the drained sauerkraut, spreading it evenly.
- Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Toast until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- Now weigh the sandwich down by placing a plate over the sandwich, then adding on a weight, such as a 800g (28 oz) can of tomatoes. Toast until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side. Serve immediately.