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Toasted Reubens Recipe
Toasted Reubens Recipe photo by Taste of Home

Toasted Reubens Recipe

Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 8 slices rye bread
  • 4 teaspoons prepared mustard
  • 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

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.

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.
Originally published as Toasted Reubens in Taste of Home October/November 2002, p8

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.

Reviews for Toasted Reubens

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Dec. 22, 2011

This is awesome!

MY REVIEW
Reviewed Jul. 17, 2011

This was so delicious!

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