Reuben Sandwich

Course Main Course

Cuisine American

Keyword corned beef sandwich, homemade reuben dressing, single serving reuben, skillet sandwich

Prep Time 10

Cook Time 6

Total Time 16

Servings 1 sandwich

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

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

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.