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Toasted Reubens Recipe

Photo by: Taste of Home

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"When New Yorkers taste my Reuben, they say it's like those served by delis in 'The Big Apple'," notes Patty Kile of Greentown, Pennsylvania.

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4 Servings
Prep/Total Time: 15 min.

Ingredients

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

Directions

In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside. Spread mustard on one side of four slices of bread, then layer with corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread.
In a large skillet, melt butter over medium heat. Add sandwiches; cover and toast on both sides until bread is lightly browned and cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 sandwich equals 705 calories, 45 g fat (15 g saturated fat), 124 mg cholesterol, 2,830 mg sodium, 41 g carbohydrate, 6 g fiber, 34 g protein.

Toasted Reubens published in Taste of Home October/November 2002, p8