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Toasted Reubens Recipe

Toasted Reubens Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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: 705 calories, 45g fat (15g saturated fat), 124mg cholesterol, 2830mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 34g protein

Reviews for Toasted Reubens

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MY REVIEW
dschultz01
Reviewed Apr. 14, 2015

"Great recipe. Very delicious!"

MY REVIEW
cast_iron_king
Reviewed Mar. 23, 2014

"Excellent sandwich, and easy to make! It does taste like it came from a good deli. My husband is still talking about it, days later!"

MY REVIEW
MarineMom_texas
Reviewed Mar. 8, 2014

"I prepared this recipe tonight and I swear it tasted better than many restaurant Reubens I have had. It is super easy and absolutely delicious. I made it exactly as written except I used pastrami since I could not find corned beef around here. It worked perfectly. This is definitely a five star recipe and we will be having it again and again. Here is a link to my review and picture.

http://community.tasteofhome.com/community_forums/f/29/p/895508/7762816.aspx#7762816"

MY REVIEW
Annie216
Reviewed Feb. 14, 2012

"We loved this recipe. I didn't have any rye bread on hand so I made the Onion Dill Bread on this site and it made an awesome subsitute."

MY REVIEW
murrell006
Reviewed Dec. 22, 2011

"This is awesome!"

MY REVIEW
kebmod54
Reviewed Jul. 17, 2011

"This was so delicious!"

MY REVIEW
cheroliver
Reviewed Mar. 19, 2011

"We have made this many times, and it is sooo good! Don't forget to rinse the sauerkraut."

MY REVIEW
GeorgeAnne
Reviewed Mar. 9, 2011

"This recipe appeared years ago in Taste of Home magazine. I made them several times and misplaced the recipe. So glad to find it again! This is the very best Reuben recipe I have ever tried."

MY REVIEW
misscleocat
Reviewed Mar. 17, 2010

"I have tried a number of Reuben recipes and this one is the best I have ever made. I used our George Forman grill to toast to perfection but kept the rest pretty much the same. I am planning on making these again tomorrow!!!"

MY REVIEW
hal47
Reviewed Mar. 10, 2010

"SOOOOO GOOD!! These do taste like New York! Thanks!"

MY REVIEW
Justbeck101
Reviewed Mar. 10, 2010

"Loved it! This is the first time eating a Toasted Reuben, my husband, who hates sauerkraut, enjoyed also!"

MY REVIEW
chefless
Reviewed Mar. 10, 2010

"My family loves this sandwich with honey mustard instead of the mayo mixture."

MY REVIEW
char3bc
Reviewed Mar. 14, 2009

"You can also use Catalina dressing instead."

MY REVIEW
barbharriman
Reviewed Mar. 14, 2009

"Try it with coleslaw instead. Delicious."

MY REVIEW
sarahanderson
Reviewed Mar. 12, 2009

"I use thousand island salad dressing instead of mayo, ketchum, mustard, relish. Again, horseradish is often left out or used very slightly."

MY REVIEW
LisaLei
Reviewed Mar. 12, 2009

"RE: Toasted Reubens

Instead of sauerkraut I used jarred sweet and sour red cabbage"

MY REVIEW
charles coello
Reviewed Feb. 3, 2009

"The best Reuben I've made. Everyone loved it. I can't wait to make these with our new "Griller"."

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