Save on Pinterest

Toasted Reubens

New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 sandwiches

Ingredients

  • 4 teaspoons prepared mustard
  • 8 slices rye bread
  • 4 slices Swiss cheese
  • 1 pound thinly sliced deli corned beef
  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 2 tablespoons butter

Directions

  • Spread mustard over 4 slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter.
  • In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.
Nutrition Facts
1 sandwich: 705 calories, 45g fat (15g saturated fat), 124mg cholesterol, 2830mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 34g protein.

Recommended Video