A classic Reuben sandwich is a fan favorite. In our recipe, when the flavors hit your tongue, your tastebuds will revel in the harmonious, tantalizing, and succulent balance of delicious tastes and heartiness. With mouth-watering corned beef sliced delicately in between two slices of Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs—and topped with warm bacon dressed slaw, your friends won’t believe you when you tell them this dish is keto-approved.

4 slices corned beef

½ tbsp caraway seeds

2 slices Uprising Bread

2 slices of Swiss cheese

Warm Bacon Dressed Slaw

1 cup shredded cabbage

6 slices uncured bacon

¼ cup reserved fat from the bacon

3 tbsp white wine vinegar

1 tbsp minced onion

2 tsp brown mustard

2 tsp brown sugar substitute of choice

½ tsp paprika

¼ tsp garlic powder

Salt and pepper to taste

Russian Dressing

1 cup mayo

3 tbsp sugar-free ketchup

2 tbsp mustard

2 tbsp chopped dill pickle

1 tbsp pickle juice

½ tsp granulated sugar substitute of choice

Salt to taste

In a medium-sized mixing bowl, mix all Russian dressing ingredients together and stir until all are blended smoothly, set aside for use later.
Place the bacon in a medium-sized saucepan over low heat. Stir the bacon often to keep from sticking, cook until fat has begun to render down. Raise heat to a medium-high and continue to stir frequently until the bacon is crispy. Used a slotted spoon to transfer bacon to a paper towel-lined plate, crumble, and set aside for later.
Return the same saucepan that contains the bacon drippings to medium heat. Add onion and garlic powder, continually stirring. Immediately add the rest of the dressing ingredients. Let this all cook down for 1 to 2 minutes at most, and then add back bacon. Remove from heat and set aside for use momentarily.
Preheat a large skillet or griddle to medium heat. Lightly butter one side of bread slices, then spread non-buttered sides with Russian dressing. Layer 1 slice of swiss cheese with 2 slices of corned beef, ¼ cup of bacon dressed slaw top with caraway seeds, and an additional slice of swiss cheese. Top with remaining bread slices, buttered side out. Grill sandwich until both sides are warm and toasty, which is usually 5-6 minutes per side. Serve fresh off the grill!

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