Kale Ruben on Rye | Canyon Bakehouse

Kale Ruben on Rye

Braised kale and sauerkraut with tangy Russian dressing and melted Swiss on Deli Rye Style bread.


  • 2 Tbsp. Olive Oil

  • ½ C. Yellow onion, chopped

  • 2 Garlic Cloves, minced

  • Pinch of Red Pepper Flakes

  • 2 Bunches Kale, ribs removed, leaves chopped and rinsed

  • Kosher Salt

  • ½ C. Low-sodium Chicken Stock

  • ½ C. Water

  • 8 Slices Canyon Bakehouse Rye Style Bread, toasted

  • 1 C. Sauerkraut

  • ¼ C. Russian or Thousand Island Dressing

  • 8 oz. Sliced Swiss Cheese


  1. Place the olive oil in a skillet over medium heat.
  2. Add the chopped onion and cook until just softened, about 3 minutes.
  3. Add the minced garlic and red pepper flakes and continue to cook until fragrant, about 2 minutes.
  4. Add the kale. Using tongs, turn it over in the skillet to wilt evenly. Season with kosher salt.
  5. Pour the chicken stock and water into the skillet. Cover and reduce the heat to low.
  6. Gently cook the kale until most of the liquid has evaporated, about 20 minutes.
  7. Remove the braised kale from the heat.
  8. Spread each slice of bread with dressing and assemble 4 sandwiches with swiss cheese, braised kale and sauerkraut.
  9. Butter the outsides of the sandwiches and place in a hot skillet or on a griddle. Cook both sides until golden.

We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask your consent to set the cookies. Learn more.