Toasted Reubens
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 sandwiches.
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
Ingredients
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4 teaspoons prepared mustard
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8 slices rye bread
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4 slices Swiss cheese
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1 pound thinly sliced deli corned beef
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1 can (8 ounces) sauerkraut, rinsed and well drained
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1/2 cup mayonnaise
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3 tablespoons ketchup
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2 tablespoons sweet pickle relish
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1 tablespoon prepared horseradish
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2 tablespoons butter
Directions
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1.
Spread mustard over 4 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.
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2.
In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.
Nutrition Facts
1 sandwich: 705 calories, 45g fat (15g saturated fat), 124mg cholesterol, 2830mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 34g protein.
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