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Reuben Sandwich

Photo: Oxmoor House
Total time 18 mins
Yield Serves 4 (serving size: 1 sandwich)
Some people assume the Reuben was created by the owner of Reuben's Restaurant, a celebrity hot spot in New York City where the sandwich was popular. But the truth is that it was invented by Reuben Kulakofsky in Omaha, Nebraska, as a late-night snack for poker-playing friends.

Ingredients

  • Dressing:
  • 1/4 cup canola mayonnaise
  • 1 tablespoon chili sauce
  • 2 teaspoons finely minced dill pickle
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon grated onion
  • Sandwiches:
  • 8 (3/4-ounce) slices rye bread
  • 3 ounces Swiss cheese, shaved (about 3/4 cup)
  • 4 ounces lower-sodium corned beef, thinly sliced
  • 1 cup organic sauerkraut, drained well

Nutrition Information

  • calories 280
  • fat 12.9 g
  • satfat 4.3 g
  • monofat 4.9 g
  • polyfat 1.9 g
  • protein 13.8 g
  • carbohydrate 26 g
  • fiber 2 g
  • cholesterol 35 mg
  • iron 0.1 mg
  • sodium 804 mg
  • calcium 170 mg

How to Make It

  1. Preheat broiler.

  2. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well.

  3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

  4. Lighten Up A lower-sodium Reuben Thin slices of rye, low-sodium corned beef, and a prudent amount of well-drained sauerkraut all contribute to a healthier variation that saves you 200 calories, 15 grams of fat, and 600 milligrams of sodium.

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