Toasted Reubens

Name: Toasted Reubens
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 sandwiches.
Cuisine: Europe, German
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

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

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 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.
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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.