Reuben Sandwich
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A skillet-toasted Reuben with corned beef, Swiss, sauerkraut, and a quick homemade dressing on buttered rye bread.
Ingredients
Dressing
- 1 tablespoon mayonnaise
- 1½ teaspoons ketchup
- ½ teaspoon prepared horseradish
- ⅛ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce
Sandwich
- 2 teaspoons softened butter
- 2 slices rye bread
- 2 slices Swiss cheese (1 ounce total)
- ¼ pound thinly sliced corned beef
- ¼ cup well-drained sauerkraut
Equipment
- skillet
- mixing bowl
Directions
- Stir the mayonnaise, ketchup, horseradish, Worcestershire, and hot sauce together. Drain the sauerkraut well.
- Butter one side of each rye slice. Turn one slice buttered side down.
- Layer on 1 slice Swiss, half of the corned beef, the sauerkraut, and a little of the dressing. Add the rest of the corned beef and the second slice of Swiss.
- Top with the other rye slice, buttered side up.
- Cook in a 10-inch skillet over medium-high heat for about 3 minutes per side, until toasted and the cheese melts. Let it rest briefly, then cut.
Nutrition
Serving: 305g | Calories: 852kcal | Carbohydrates: 37g | Protein: 42g | Fat: 59g | Saturated Fat: 24g | Trans Fat: 0.9g | Cholesterol: 190mg | Sodium: 2094mg | Potassium: 414mg | Fiber: 4.9g | Sugar: 5.3g | Vitamin A: 898IU | Vitamin C: 7mg | Calcium: 578mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 sandwich); ⅛ teaspoon hot sauce counted as hot pepper sauce, ¼ pound thinly sliced corned beef counted as cooked corned beef. Brands and portions vary, so use it only as an approximation.