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
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