Southern Delight® Reuben Sandwich



8 slices Homemade Jewish Rye Bread (recipe no. 021)
1/2 C. Extra Virgin Olive Oil
8 slices Swiss Cheese
1/2 lb. Sliced Home-Cured Corned Beef Brisket (recipe no. 351)
2 C. Cooked Mock Sauerkraut (recipe no. 211)
1/2 C. Spicy Garlic & Mustard Dressing (recipe no. 353)

Southern Delight®
No-Salt-Added Jewish Rye Bread
Automatic Bread Machine Version


2 2/3 C. Bread Flour
1 1/3 C. Rye Flour
1 Tbsp. Vital Wheat Gluten
1 Tbsp. Salt Substitute
2 Tbsp. Sugar
1 1/2 Tbsp. Caraway Seeds
2 Tbsp. Extra Virgin Olive Oil
1 1/4 C. Water (75-85°)
1 Tbsp. Active Yeast

Southern Delight®
Home-Cured Corned Beef Brisket


1 Fresh Beef Brisket Flat (7-9 lbs) cut into two equal pieces
1 Gal. Water
2 C. Kosher Salt
1 C. Sugar
2 Tbsp. Prague Powder No. 1 (Pink Curing Salt)
8 Tbsp. Classic Garlic & Mustard No Salt Added Seasoning [divided]
36 Bay Leaves [divided]

Southern Delight®
Mock Sauerkraut

A No-Salt-Added Recipe


4 C. Shredded Cabbage or Cole Slaw Mix
1C. White or Apple Cider Vinegar
1 Tbsp. Salt Substitute
1 Tbsp. Classic Sweet & Spicy Marinade

Southern Delight®
Spicy Garlic & Mustard Salad/Slaw Dressing

A Delicious, Easy, Low Sodium Recipe


1 C. Mayonnaise
1.25 Tbsp. Southern Delight Classic No-Salt-Added Seasoning Blend**
1.5 Tbsp. Sugar
3 Tbsp. Apple Cider Vinegar


Reuben Sandwich

While this recipe is NOT low sodium, it is greatly reduced from a typical Reuben Sandwich.

Brush Rye Bread slices with Olive Oil and grill on griddle or in skillet. Cook Mock Sauerkraut by recipe no 211. To assemble, place one slice of Swiss Cheese on slice of grilled Rye Bread. Add sliced Corned Beef Brisket, and cover with 1/2 C. Mock Sauerkraut, then 2 Tbsp. Spicy Garlic & Mustard Dressing (recipe 353). Top with a second slice of Swiss Cheese, and second slice of grilled Rye Bread. Press together, slice in half and sever. Makes 4 sandwiches. Enjoy!

Rye Bread

Pour 1 1/4 C. Water (75-85°) into bread case, adding 2 Tbsp. Extra Virgin Olive Oil. Combine all remaining ingredients, whisk together and add to bread case. Select Basic cycle, and start. Bake according to bread machine manufacturer’s directions. When bread baking cycle is complete, remove bread to a wire rack to cool, prior to slicing. Great for reduced-sodium Reuben Sandwich (see recipe 501). If using delayed cook timer with bread maker, place yeast on top of dry ingredients in bread case.
Makes 12-14 half slices. Enjoy!

Corned Beef Brisket


To make curing brine, fill 6 qt. or greater pan with 1 gal. water, 2C. Kosher Salt, 1 C. Sugar, 2 Tbsp Prague Powder No 1., 4 Tbsp. Classic Garlic & Mustard No Salt Added Seasoning, 24 Bay Leaves. Bring to a boil, stirring to make sure the dry ingredients are dissolved, set aside to cool, then chill.

Place each 1/2 Brisket into a one-gallon zipper food bag. Fill bags equally with chilled brine, dividing the bay leaves twelve per bag. Carefully force all air out of the bag while zipping closed. Place each bag into a glass flat baking dish that is large enough to hold the entire bag. Place in refrigerator to cure for 5 days, turning the bags over twice daily.

To cook, remove brisket from brine, and discard the brine and the bag. Cover each brisket in a pot with water to completely cover, add remaining 12 Bay Leaves and 2 Tbsp. Classic Garlic & Mustard Seasoning per pot. Bring to boil, reduce heat to simmer for 3-3 4/5 hrs. Cook to internal temperature of at least 160°. Remove from water and let rest for 15 min. Slice thinly against grain. Serves 4-6 people per brisket half. Serve with creamy horseradish sauce (recipe no. 335). Enjoy!

Mock Sauerkraut


This low-sodium Sauerkraut alternative is great on Reuben sandwiches or for any recipe that calls for kraut . Sauerkraut lovers may question “why would you do this? “ For those on a reduced salt diet, this is a great alternative to the real thing, which is high in sodium.

Remove and discard outer leaves of Cabbage and wash head. Quarter head into wedges, and finely slice/chop 1 of the wedges and place in medium pan. Alternately you may choose to use pre-washed, pre-sliced Cole Slaw Mix.— if with carrots, that’s o.k. Stir together the Vinegar, Classic Sweet & Spicy Marinade and the Salt Substitute, and pour over Cabbage/Slaw in pan. Heat over medium heat, stirring the Cabbage/Slaw as it wilts for about 10 min. Drain Cabbage/Slaw in colander and return to pan to keep warm. Serves 4. Enjoy!

Spicy Garlic & Mustard Salad/Slaw Dressing


Measure all dressing ingredients into mixing bowl. Whisk ingredients until completely mixed and smooth with no mayonnaise lumps remaining. For best flavor, pour into jar and refrigerate over night for flavors to develop. In addition to slaw, the dressing is great on salads and as a dip for chicken fingers, vegetables on sandwiches and more. Makes 1 1/4 C. Enjoy.

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