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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


  • 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


  • 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.

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  • Susan
    Feb 2, 2021

    I make similar Reubens, but you must use homemade corned beef (made with lots of garlic) and rye bread! And I would never rinse the sauerkraut, you would lose too much of the flavor. Just put the sauerkraut in a mesh strainer and squeeze excess liquid out with the back of a spoon. I make a tasty Russian dressing to slather the bread with using mayo, ketchup, horseradish, and minced onion (not relish, and no mustard). Then because I've never been fond of Swiss cheese, I use sliced Jack cheese instead. You can grill the sandwiches in butter, or use soft bread/toasted bread and melt the cheese open-faced under a broiler.

  • Tracy
    May 24, 2020

    Great recipe. The sauce blend is the best we've tasted. I made it using pastrami instead of corned beef - I think it works well and would be equally good with corned beef. The only other addition I made was to use a little more cheese - as well as the slice of swiss I used some grated Comté between the sauce and the second slice of bread. I also used a sandwich press instead of a frypan. Rinsing the sauerkraut with boiling water was the pièce de résistance - it had never occured to me to do this! Duh!

  • robert
    Mar 16, 2020

    This is a very good recipe, unfortunately, it is included in this list "25 Recipes to Make with Leftover Corned Beef" from Taste of Home. Since it lists a thin sliced deli corned beef as the main ingredient. That's not leftovers!

    Dec 8, 2019

    Very good recipe. This homemade 1000 Island is by far the best!! This is a definite keeper!!

  • annrms
    Dec 3, 2017

    Made these sandwiches tonight...the gooey, savory, spicy (from the horseradish) and corned beefy tastes on toasted rye bread were perfect! We don't use prepared ketchup so I used 1000 Islands dressing and added the horseradish and substituted dill pickle relish. This sandwich is a keeper!

  • dkparker
    May 11, 2017

    I did not use the horseradish. (Never have it in the house.) Doubled up on the cheese and meat. Great sandwich.

  • Sarah
    Mar 18, 2017

    One of the best reubens we've had in a while!

  • dschultz01
    Apr 14, 2015

    Great recipe. Very delicious!

  • cast_iron_king
    Mar 23, 2014

    Excellent sandwich, and easy to make! It does taste like it came from a good deli. My husband is still talking about it, days later!

  • MarineMom_texas
    Mar 8, 2014

    I prepared this recipe tonight and I swear it tasted better than many restaurant Reubens I have had. It is super easy and absolutely delicious. I made it exactly as written except I used pastrami since I could not find corned beef around here. It worked perfectly. This is definitely a five star recipe and we will be having it again and again.n I highly recommend this recipe.Volunteer Field Editor