The Reuben Sandwich Cone

The Reuben Sandwich ConeWith St. Patrick’s Day coming up next week I’ve had Reuben sandwiches on my mind for quite a while now. In my opinion there aren’t many sandwiches out there that can top the Reuben. I mean come on, how can you beat corned beef, Swiss cheese, sauerkraut and dressing served between two slices of rye bread? Well, I’ll tell you how you can beat it… by turning it into a cone!

Why a cone you ask? Because out of the fifty or sixty times I’ve eaten a Reuben sandwich in my life there hasn’t been one single instance where I’ve been able to finish one without corned beef and sauerkraut falling out of the sandwich and onto my plate.

Who knows, maybe I’m just a messy eater, but I feel like if a Reuben is made the right way, which to me means packing as much corned beef into it as humanly possible, there should be no possible way that you can eat it without making some kind of mess. That still doesn’t mean that there isn’t a better way though….

To create my Reuben Sandwich Cone I started off by taking four slices of rye bread, cutting off the crust, placing them into a square shape with their edges overlapping and then rolling them out as flat as possible with a rolling pin. What this did was create a large rye bread square, which I then placed an upside down bowl over, before tracing around it with a knife to create a perfectly circular slice of rye bread.

Next, I took the rye bread circle, rolled it around the cone that came along with a waffle cone maker I got a while back, wrapped aluminum foil around it and baked it in my oven for ten minutes at 400°. After that I let it cool for a few minutes, removed the aluminum foil and filled my newly created rye bread cone with corned beef, melted Swiss cheese, sauerkraut and Thousand Island dressing.

For as much as I love traditional Reuben sandwiches I think I loved my Reuben Sandwich Cone even more. Not only was it amazingly delicious, but I think the best part of all was that I was able to enjoy it without all the mess that a regular Reuben brings. It would be absolutely perfect for St. Patrick’s Day when you’re standing in a crowded bar trying to hold a beer in one hand and a Reuben in the other!

7 Comments on The Reuben Sandwich Cone

  1. Jen
    March 10, 2014 at 9:19 pm (10 years ago)

    I feel like this could be a step easier if they made rye flat bread or rye tortillas!

    • Nick
      March 11, 2014 at 7:22 am (10 years ago)


  2. Rob
    March 11, 2014 at 9:40 pm (10 years ago)

    Try this on a whole wheat tortilla… makes an excellent “wrap”

  3. Joanna
    March 21, 2014 at 8:27 pm (10 years ago)

    The crazy thing is, I had a vision of this just a few weeks ago and finally got around to googling to see if anyone has done this. Too cool!

  4. easyguy
    May 22, 2014 at 7:15 pm (10 years ago)

    A local food truck, LLoyd’s Taco Truck, here in Buffalo did a reuben taco for St Pat’s. They used corn tortillas with the usual ingredients inside, BUT they mixed in seeded rye bread croutons for the required rye flavor, as well as for crunch. I thought that was very astute and it worked well. BTW, new to your blog and have really enjoyed it.

  5. kat
    June 14, 2014 at 6:39 am (10 years ago)

    I love your blog! My family is Irish but can’t see the connection to the rueben. I guess its the portability element when you’re out on the piss (sorry I’m English, that means getting wasted! Lol) I think an Irish cone made with home cooked slowroasted ham and mash potato mustard and cabbage would be amazing an authentic.
    Also, can I ask when u say corned beef do you mean the tinned one?
    Much respect dude ✳ ✴ ✳


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