Toasted Reubens Recipe

Toasted Reubens Recipe photo by Taste of Home

Read reviews (14)

Rate recipe

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

This recipe is:

Quick

[X]

Rate Toasted Reubens Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Toasted Reubens Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

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.

Nutritional 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.

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