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Toasted Reubens

 Toasted Reubens
New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania
4 ServingsPrep/Total Time: 20 min.

Ingredients

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

Directions

  • Spread mustard over four slices of bread. Layer with cheese, corned
  • beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup,
  • relish and horseradish; spread over remaining bread. Place over
  • sauerkraut. Spread outsides of sandwiches with butter.
  • In a large skillet, toast sandwiches over medium heat 3-4 minutes on
  • each side or until golden brown 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.