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Toasted Reubens Recipe
Toasted Reubens Recipe photo by Taste of Home

Toasted Reubens Recipe

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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


  • 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

Nutritional Facts

1 sandwich equals 705 calories, 45 g fat (15 g saturated fat), 124 mg cholesterol, 2830 mg sodium, 41 g carbohydrate, 6 g fiber, 34 g protein.


  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

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Reviewed Apr. 14, 2015

"Great recipe. Very delicious!"

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!"

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."

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."

Reviewed Dec. 22, 2011

"This is awesome!"

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