Toasted Reubens Recipe

5 19 18
Toasted Reubens Recipe
Toasted Reubens Recipe photo by Taste of Home
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Toasted Reubens Recipe

Read Reviews
5 19 18
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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.
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: 705 calories, 45g fat (15g saturated fat), 124mg cholesterol, 2830mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 34g protein.

  • 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
  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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Reviews forToasted Reubens

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MY REVIEW
dkparker User ID: 1379185 265845
Reviewed May. 11, 2017

"I did not use the horseradish. (Never have it in the house.) Doubled up on the cheese and meat. Great sandwich."

MY REVIEW
Sarah User ID: 9112963 263612
Reviewed Mar. 18, 2017

"One of the best reubens we've had in a while!"

MY REVIEW
dschultz01 User ID: 1076910 224859
Reviewed Apr. 14, 2015

"Great recipe. Very delicious!"

MY REVIEW
cast_iron_king User ID: 1236761 86189
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
MarineMom_texas User ID: 31788 50048
Reviewed Mar. 8, 2014 Edited Feb. 14, 2017

"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.n I highly recommend this recipe.

Volunteer Field Editor"

MY REVIEW
Annie216 User ID: 6416794 109755
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
murrell006 User ID: 2357453 36114
Reviewed Dec. 22, 2011

"This is awesome!"

MY REVIEW
kebmod54 User ID: 1624334 131233
Reviewed Jul. 17, 2011

"This was so delicious!"

MY REVIEW
cheroliver User ID: 5271238 86187
Reviewed Mar. 19, 2011

"We have made this many times, and it is sooo good! Don't forget to rinse the sauerkraut."

MY REVIEW
GeorgeAnne User ID: 2833557 117761
Reviewed Mar. 9, 2011

"This recipe appeared years ago in Taste of Home magazine. I made them several times and misplaced the recipe. So glad to find it again! This is the very best Reuben recipe I have ever tried."

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