Reuben Grill Recipe
Reuben Grill Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
After just one bite, my dad declared this sandwich a definite keeper. We think you’ll agree that the homemade horseradish sauce makes it a standout! —Kathleen Hicks, Kanab, Utah
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup sour cream
  • 2 tablespoons plus 1-1/2 teaspoons chili sauce
  • 2 teaspoons prepared horseradish
  • 1 tablespoon butter, softened
  • 4 slices caraway rye bread
  • 4 slices Swiss cheese (3/4 ounce each)
  • 1/2 cup sauerkraut, rinsed and well drained
  • 1/4 pound thinly sliced deli corned beef or pastrami

Directions

In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over one side of each slice of bread. Spread sour cream mixture over unbuttered side of two slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up.
In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 2 servings.
Originally published as Reuben Grill in Cooking for 2 Summer 2006, p35

Nutritional Facts

1 each: 484 calories, 22g fat (12g saturated fat), 82mg cholesterol, 1859mg sodium, 43g carbohydrate (11g sugars, 5g fiber), 33g protein.

  • 1/4 cup sour cream
  • 2 tablespoons plus 1-1/2 teaspoons chili sauce
  • 2 teaspoons prepared horseradish
  • 1 tablespoon butter, softened
  • 4 slices caraway rye bread
  • 4 slices Swiss cheese (3/4 ounce each)
  • 1/2 cup sauerkraut, rinsed and well drained
  • 1/4 pound thinly sliced deli corned beef or pastrami
  1. In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over one side of each slice of bread. Spread sour cream mixture over unbuttered side of two slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up.
  2. In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 2 servings.
Originally published as Reuben Grill in Cooking for 2 Summer 2006, p35

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