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Reuben Deli Sandwiches

 Reuben Deli Sandwiches
Here's a new twist on the classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious brunch.
15 ServingsPrep/Total Time: 30 min.


  • 3/4 cup mayonnaise
  • 1 tablespoon chili sauce
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon prepared horseradish
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 3/4 pound finely chopped corned beef (about 3 cups)
  • 2 cups (8 ounces) shredded Swiss cheese
  • 30 slices rye bread
  • 1/2 cup butter, softened


  • In a large bowl, combine mayonnaise, chili sauce, mustard and
  • horseradish. Stir in sauerkraut, corned beef and Swiss cheese.
  • Spread 1/3 cup on 15 slices of bread; top with remaining bread.
  • Lightly butter the outsides of bread. Toast sandwiches on a hot
  • griddle for 4-5 minutes on each side or until golden brown. Yield:
  • 15 servings.