Reuben Grill Recipe

Reuben Grill Recipe photo by Taste of Home

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“My Dad declared this sandwich a definite keeper,” relates Kathleen Hicks in Kanab, Utah. We think you’ll agree that the zippy homemade horseradish sauce makes it a standout!

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Reuben Grill Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/4 cup sour cream
2 tablespoons plus 1-1/2 teaspoons chili sauce
2 teaspoons prepared horseradish
1 tablespoon butter, softened
4 slices caraway rye bread
4 slices Swiss cheese (3/4 ounce each)
1/2 cup sauerkraut, rinsed and well drained
1/4 pound thinly sliced deli corned beef or pastrami

Directions

In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over one side of each slice of bread. Spread sour cream mixture over unbuttered side of two slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up.
In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 2 servings.

Nutritional Facts 1 sandwich (prepared with reduced-fat sour cream and reduced-fat cheese) equals 484 calories, 22 g fat (12 g saturated fat), 82 mg cholesterol, 1,859 mg sodium, 43 g carbohydrate, 5 g fiber, 33 g protein.

Originally published as Reuben Grill in Cooking for 2 Summer 2006, p35