Focaccia Reubens Recipe

Focaccia Reubens Recipe

How To Make Focaccia Reubens

With a fresh and perfectly soft dough, this focaccia reubens is a cut above the rest. It’s filled with thin slices of corned beef and Gruyere.

Preparation: 5 minutes
Cooking: 15 minutes
Rest Time: 30 minutes
Total: 50 minutes



  • lbsgreen cabbage
  • 2tbspcider vinegar
  • 1tbspsugar
  • ½tspkosher salt
  • 4focaccia,(4×6-inch pieces)
  • ¼cupketchup
  • ¼cupmayonnaise
  • 8gruyère cheese,¼-inch slices
  • ½lbcorned beef,thinly sliced
  • 2tbspunsalted butter


  1. In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature for about 30 minutes, tossing occasionally, until softened.

  2. Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise.

  3. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage, and the remaining slices of Gruyère.

  4. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

  5. Add the sandwiches to the press and cook over moderate heat for about 6 minutes, until the cheese has melted and the focaccia is crisp and golden. Cut each sandwich in half and serve right away.


  • Calories: 1462.09kcal
  • Fat: 72.02g
  • Saturated Fat: 21.80g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 34.42g
  • Polyunsaturated Fat: 11.77g
  • Carbohydrates: 146.41g
  • Fiber: 10.78g
  • Sugar: 18.29g
  • Protein: 58.98g
  • Cholesterol: 113.11mg
  • Sodium: 3360.62mg
  • Calcium: 768.67mg
  • Potassium: 962.68mg
  • Iron: 13.30mg
  • Vitamin A: 212.73µg
  • Vitamin C: 78.18mg
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