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Reuben Grill

 Reuben Grill
“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!
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.