This unique green beans recipe is a fun, deli-style twist on classic sautéed green beans. Created by a Reuben sandwich lover for Reuben sandwich lovers.
Why You'll Love These Reuben Green Beans
- If you love a good Reuben sandwich, this side dish is going to win you over. It hits all the same savory, tangy, cheesy notes, and I love that it delivers them in a lighter, veggie-forward way.
- The green beans stay crisp-tender, the pastrami adds smoky richness, and the sauerkraut and vinegar bring that signature Ruben flavor. It's all finished with melty Swiss and a crunchy caraway-Panko topping; it's comforting, unexpected, and incredibly delicious.
- Everything cooks in one skillet and finishes in the oven, which keeps this dish weeknight-friendly and easy to clean up.
Table of contents
How to Make Perfectly Crisp-Tender Sautéed Green Beans
- To get perfectly crispy sautéed green beans on the stovetop, start by heating a wide skillet over medium-high heat so the beans have room to sear instead of steam.
- Add a little oil, then toss in the green beans in a single layer with a pinch of salt. Let them sit for a minute or two before stirring. (This contact time is what gives them those light, blistered spots and a crisp-tender bite).
- Continue cooking for 5-7 minutes, stirring occasionally, until the beans are bright green, lightly browned, and still have a bit of snap.
It's a simple technique, but once you master it, you'll get restaurant-style green beans every time.
Ingredients You'll Need
This recipe uses simple ingredients that come together to create those classic Reuben flavors:
- Fresh green beans
- Pastrami (or corned beef)
- Dijon mustard - I like to use a stone-ground.
- Worcestershire
- Apple cider vinegar
- Honey
- Ketchup
- Celery seed
- Sauerkraut
- Swiss cheese
- Caraway-Panko breadcrumb topping: panko, caraway seeds, olive oil
How to Make These Unique Green Beans
Crisp the pastrami (or corned beef). Brown it until the edges get a little caramelized and crispy.
Sauté the green beans.
Add flavor: Stir in the sauce, pastrami, and sauerkraut.
Top + Bake: Top with Swiss cheese and the breadcrumb mixture. Bake until golden and bubbly.
Chef's Tips for the Best Results
- Drain the sauerkraut well. Too much liquid can make the dish watery.
- Use your large burner and a large skillet to get a good char on the beans.
- Don't skip the vinegar. It brightens the entire skillet and balances the richness of the pastrami and cheese.
- Use fresh green beans. Frozen can work, but they won't give you the same crisp-tender bite as fresh.
- Taste as you go. Pastrami and sauerkraut can vary in saltiness. Adjust accordingly.
What to Serve With These Green Beans
This dish pairs beautifully with Crispy Chicken Thighs, Everything Bagel Pork Tenderloin, Smoked Chicken Meatballs, grilled sausages, and baked or Smashed Potatoes.
It's also a fun addition to holiday tables when you want something different from the usual green bean casseroles.
Variations
- Use corned beef instead of pastrami.
- Swap Swiss for Gruyère.
- Add sautéed onions for sweetness.
- Use whole-grain mustard for extra texture.
How to Store & Reheat
- Store: 3-4 days in an airtight container
- Reheat: In the oven at 350°F until warm, about 10-15 minutes.
More Veggie Sides You'll Love
- Asparagus and mushrooms
- Sheet Pan Brussels Sprouts
- Roasted Parmesan Broccoli
- Roasted Cauliflower with Lemon & Herbs
Recipe
Ruben-Inspired Green Beans (Easy, Flavorful Side Dish)
It's everything you love about a Reuben… but in a unique green bean side dish.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Large Skillet (12 inch) Cooking time may take longer in a 10-inch skillet.
Ingredients
- 1 tablespoon olive oil plus more if needed
- 4 oz pastrami (or corned beef) diced or cubed (about 1 cup)
- 1 lb fresh green beans trimmed
- ⅙ teaspoon salt (small pinch) or to taste
- ¼ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard I like to use stone ground mustard
- 1 teaspoon ketchup
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey or sugar
- ¼ teaspoon celery seed
- ½ cup sauerkraut drained
- 1 cup shredded Swiss cheese
For the breadcrumb topping:
- ½ cup Panko breadcrumbs
- ½ teaspoon caraway seeds lightly crushed
- 2½ tablespoons olive oil
Instructions
- Preheat the oven to 400 °F
- Crisp the Pastrami: In a large oven-safe skillet over medium heat, add olive oil and cook the diced pastrami (or corned beef) until browned and slightly crisp. Remove with a slotted spoon and set aside, leaving some fat in the pan.
- Sauté the Green Beans: Add a splash more olive oil if needed, and increase the heat to medium-high. Then, add the green beans with a pinch of salt to the same skillet and sauté until bright green and lightly blistered, about 5-7 minutes. While the green beans cook, prepare the sauce. (See notes for tips to make restaurant-style green beans).
- Make the Sauce: In a small bowl, whisk together chicken broth, Worcestershire sauce, Dijon mustard, ketchup, vinegar, honey, and celery seed. When the green beans are just tender, pour over and toss to coat. Simmer for 30 seconds to 1 minute to slightly reduce the sauce. Turn off the heat.
- Add the Sauerkraut and Pastrami: Stir in the sauerkraut and the crisped pastrami until everything is evenly combined.
- Top + Bake: Mix Panko, caraway, and olive oil in a small bowl. Sprinkle the Swiss cheese evenly over the green beans, then sprinkle the Panko mixture over the cheese. Bake for 5-8 minutes, until melted, golden, and bubbly.
- Serve hot, optionally topped with chopped parsley.
Notes
- To store: 3-4 days in an airtight container.
- To reheat: In the oven at 350°F, covered with foil until warm, about 10-15 minutes.
How to Make Perfectly Crisp-Tender Sautéed Green Beans
- To get perfectly crispy sautéed green beans on the stovetop, start by heating a wide skillet over medium-high heat so the beans have room to sear instead of steam.
- Add a little oil, then toss in the green beans in a single layer with a pinch of salt. Let them sit for a minute or two before stirring. (This contact time is what gives them those light, blistered spots and a crisp-tender bite).
- Continue cooking for 5-7 minutes, stirring occasionally, until the beans are bright green, lightly browned, and still have a bit of snap.
Nutrition
Calories: 320kcalCarbohydrates: 17gProtein: 16gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 39mgSodium: 615mgPotassium: 395mgFiber: 4gSugar: 6gVitamin A: 1019IUVitamin C: 27mgCalcium: 311mgIron: 3mg
Tried this recipe?Let us know how it was!
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