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
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
Reviews
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.
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!
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!
Very good recipe. This homemade 1000 Island is by far the best!! This is a definite keeper!!
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!
I did not use the horseradish. (Never have it in the house.) Doubled up on the cheese and meat. Great sandwich.
One of the best reubens we've had in a while!
Great recipe. Very delicious!
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!
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