The Biscuit Reuben
The story
Somewhere in Alexandria, a deli counter felt a cold shiver and didn't know why. That was us, retiring the rye. The Biscuit Reuben takes everything you love about the diner classic - the salty pile of corned beef, the tang of sauerkraut, the melty Swiss, the zippy Russian dressing - and gives it a golden, flaky home worthy of the fillings.
Here's the thing about a Reuben: it's a wet sandwich. Beautifully, gloriously wet. Which is exactly why regular bread waves the white flag halfway through lunch, and a soft muffin dissolves into sad mush before you reach the second bite. The District Biscuit doesn't flinch. Those crisp, buttery edges and deep flaky layers drink in the dressing and the kraut juice while holding their structure - so the last bite has the same architectural integrity as the first.
This is Lunch that means business and Dinner that skips the reservation. It's the deli counter, reimagined, sitting on your culinary canvas. Grab a napkin. You're going to need it, and you're going to love it.
Why you'll love it
- Deli-classic flavor - corned beef, kraut, Swiss, Russian - with none of the soggy-bread letdown.
- The District Biscuit's crisp edges and flaky layers hold up to every drip of dressing.
- Fast enough for a weekday lunch, hearty enough to headline dinner.
- Assembles in one warm, melty stack - no pressing, no panini press required.
- Endlessly customizable: swap the meat, dial the tang, make it your canvas.
Ingredients
- 4 District Biscuits, warmed and split
- 12 oz thinly sliced corned beef (about 3 oz per biscuit)
- 1 cup sauerkraut, drained and squeezed dry
- 4 to 8 slices Swiss cheese
- 1/2 cup Russian dressing (store-bought or homemade)
- 2 tbsp unsalted butter, softened
- Caraway seeds, for sprinkling (optional)
- Cracked black pepper, to taste
How to build it
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1Warm the District Biscuits in a 350F oven for 4 to 5 minutes, then split each one horizontally into a top and bottom.
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2Squeeze the drained sauerkraut in a clean towel until it's as dry as you can get it - this keeps the biscuit crisp instead of soggy.
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3In a skillet over medium heat, warm the corned beef in a splash of water or its own juices just until hot, about 2 to 3 minutes.
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4Lay a slice of Swiss on each biscuit bottom and slide the biscuits back into the warm oven for 1 to 2 minutes, until the cheese melts.
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5Pile the hot corned beef onto the melted Swiss, then top with a generous spoonful of sauerkraut.
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6Spread Russian dressing on the cut side of each biscuit top and crown the stack; sprinkle with caraway seeds and cracked pepper if using.
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7Brush the outside of the assembled biscuits with softened butter and return to the oven for 2 minutes for extra crisp edges, or serve as-is.
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8Serve immediately, hot and melty, with a pickle spear on the side.
Pro tips & swaps
- Bone-dry sauerkraut is the whole game - squeeze it hard in a towel, because wet kraut is the number one enemy of a crisp biscuit.
- No Russian dressing? Whisk 1/4 cup mayo with 2 tbsp ketchup, 1 tbsp relish, and a dash of hot sauce for a fast homemade version.
- Swap corned beef for hot pastrami for a smokier, peppery Rachel-Reuben twist.
- Make-ahead: prep the components (drained kraut, mixed dressing, split biscuits) up to a day early and assemble hot right before serving.
- Going meat-free? Sub roasted mushrooms or corned-beef-style seasoned tempeh - the kraut, Swiss, and Russian carry all the deli flavor.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Biscuit Reuben ahead of time?
You can prep all the components ahead - drain and squeeze the sauerkraut, mix the Russian dressing, and split the District Biscuits up to a day in advance. Store them separately in the fridge, then warm and assemble right before serving. Building it fresh keeps the biscuit crisp and the cheese melty instead of soggy.
What's the best biscuit to use for a Reuben build?
A sturdy, flaky District Biscuit is ideal because a Reuben is a famously wet sandwich. The crisp edges and layered structure hold up to the Russian dressing and sauerkraut juice where regular rye or a soft muffin would go soggy. Warm and split it just before you stack.
What can I substitute for corned beef?
Hot pastrami is the classic swap and gives you a smokier, peppery spin (technically a Rachel or a pastrami Reuben). For a lighter take, sliced turkey turns it into a Rachel-style build. Roasted mushrooms or seasoned tempeh work beautifully for a meat-free version.
Can I make the Biscuit Reuben vegetarian or gluten-free?
For vegetarian, skip the corned beef and use roasted portobello mushrooms or seasoned tempeh - the sauerkraut, Swiss, and Russian dressing carry the deli flavor. Gluten-free is trickier, since the biscuit and most Russian dressings contain gluten, so you'd need a gluten-free biscuit base and a verified dressing. If you're ordering from the District Biscuit cafe, ask about current dietary options.
How do I keep the biscuit from getting soggy?
The secret is bone-dry sauerkraut - squeeze it hard in a clean towel until almost no liquid remains. Also spread the Russian dressing on the biscuit top rather than soaking the bottom, and assemble right before eating. The District Biscuit's flaky layers do the rest of the heavy lifting.
What should I serve or drink with a Biscuit Reuben?
Lean into the deli theme with a crisp dill pickle spear, kettle chips, or a cup of tomato soup for dunking. To drink, a cold lager, a dry cream soda, or a sharp dark-and-stormy all cut through the richness. For dinner, a simple slaw balances the plate.
How many calories are in a Biscuit Reuben?
A single Biscuit Reuben lands roughly in the 550 to 700 calorie range, depending on how heavy-handed you are with the corned beef, cheese, and Russian dressing. You can trim it by going lighter on the dressing and using one slice of Swiss. It's a hearty lunch or dinner, not a nibble.
How do I store and reheat leftovers?
Store assembled leftovers wrapped in foil in the fridge for up to two days, though fresh is always best. Reheat in a 350F oven for 6 to 8 minutes to re-crisp the District Biscuit - avoid the microwave, which steams the biscuit soft. If you know you'll have leftovers, store the components separately and rebuild.
What makes a District Biscuit different from regular bread or a biscuit?
District Biscuits are built with crisp, buttery edges and deep flaky layers engineered to stay structurally sound under saucy, juicy fillings - exactly why a wet build like a Reuben works on one. Where bread turns to mush and soft muffins collapse, the District Biscuit holds its integrity from first bite to last. It's your culinary canvas, made to be stacked.
