Beck’s Kitchen Pantry Recipe: Cajun Reuben


With the weather getting nippy, your body is craving comfort foods. Try this recipe from our friend Donna McAllister. It was a finalist in our recent “Best of Beck’s” Kitchen Pantry recipe contest at La Cucina at the Reading Terminal Market. This one uses our famous Creole Mayo and Devil Dust seasoning. We present, The Cajun Reuben


  1. 2 Tbsp butter (soft)
  2. 2 slices Rye Bread
  3. 1/2 lb deli sliced turkey breast
  4. 4 slices imported Swiss cheese
  5. 1/4 cup olive salad
  6. 1/8 – 1/4 cup
  7. Beck’s Creole Mayo
  8. 1/4 cup Sweet Sauerkraut Make Sauerkraut 1 15 oz can sauerkraut
  9. 1 cup beer
  10. 1/4 cup applesauce
  11. 2 tsp cinnamon


 Mix in a small saucepan and gently warm.

  1. Assemble sandwich 1 slice of bread 2 slices turkey 2″ Swiss 3″ turkey
  2. Add 1 layer of Sauerkraut (drained) Reverse stacking order, top with slice of bread
  3. Spread 1 Tbsp of butter on top.
  4. Melt 1 Tbsp butter on med-warm griddle.
  5. Place sandwich on griddle and cover with large pot lid.
  6. Brown until lightly toasted. Flip sandwich and cover.
  7. Remove lid flip twice until crisp golden brown. Remove to plate.
  8. Peel off top slice of bread, spread olive salad, return bread and flip over. Repeat but spread Beck’s Creole Mayo generously.
  9. Return bread slice in 1/2 enjoy w/ Zapp’s Crawtators.


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