Toasted Reubens
“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
| Servings | Prep Time |
| 4sandwiches | 20minutes |
| Servings | Prep Time |
| 4sandwiches | 20minutes |
Ingredients
- 4 tsp prepared mustard
- 8 slices rye bread
- 4 slices Swiss cheese
- 1 lb thinly sliced deli corned beef
- 1 can sauerkraut rinsed and well drained, 8 ounces
- 1/2 cup mayonnaise
- 3 tbsp ketchup
Portions: sandwiches
Units:
|
Ingredients
Portions: sandwiches
Units:
|
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
1 sandwich: 705 calories, 45g fat (15g saturated fat), 124mg cholesterol, 2830mg sodium, 41g carbohydrate (9g sugars, 6g fibre), 34g protein.
