Reuben Sandwich

Reuben Sandwich Recipe
Photo: Oxmoor House
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.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Total: 18 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

Julianna Grimes,

Cooking Light Lighten Up, America!

October 2013
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