Latke Brisket Reuben Sandwiches

latkes photo

Spend one of Hanukkah’s eight crazy nights making this delicious Latke Brisket Reuben Sandwich. Cambro Ambassador, Adam McKenzie (who is better known as @ThisJewCanQue), created a fun spin on a few traditional Hanukkah dishes and mixed them all into one. Plus, it’s a great way to use leftovers!

Items needed:

For food storage purposes, I like to use Cambro because they create a great airtight seal, ensure leftovers are stored safely, and stack easily for quick viewing and grabbing,” said McKenzie.


For Latkes:

  • 5 medium sized potatoes, washed and peeled *keep submerged in cold water until ready to use
  • ½ a yellow onion, peeled
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons coarse salt
  • 2 teaspoons ground black pepper
  • Vegetable oil for frying

For Sandwiches:

  • Leftover brisket (McKenzie suggests slicing it thinly after rewarming in a water bath)
  • Sauerkraut
  • Sliced Swiss cheese
  • Thousand Island dressing


  1. Preheat deep cast iron pan. Add vegetable oil to cover bottom, for shallow frying.
  2. Remove peeled potatoes from cold water bath. Grate them coarsely with a box grater, and return to a covered container, lined with dampened paper towels. Keep a moist paper towel over the top to prevent the shredded potatoes from browning.
  3. Shred yellow onion on same grater and add to potatoes.
  4. Using your hands, squeeze out as much liquid from the potato/onion mixture as you can. Transfer potatoes and onions to a clean container.
  5. Add eggs, flour, salt and pepper and mix well.
  6. Using spoons, transfer ½ cup sized heaps of potato mixture to prepared hot oil. Flatten with the back of a spoon to create an even layer. Fry for 3 to 4 minutes per side, then flip to fry the other side.
  7. Remove from oil once potatoes are browned and crispy, about 10 minutes total. Transfer to a cookie sheet lined with paper towels and place in a warm oven. Repeat with remaining potato mixture until you’ve fried them all. Keep warm in oven until ready to serve.
  8. Assemble sandwiches by piling one latke high with brisket, Swiss cheese, sauerkraut and dressing and topping with second latke. Serve hot!