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.
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- Calories: 280
- Fat: 12.9g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.9g
- Protein: 13.8g
- Carbohydrate: 26g
- Fiber: 2g
- Cholesterol: 35mg
- Iron: 0.1mg
- Sodium: 804mg
- Calcium: 170mg
- 1/4 cup canola mayonnaise
- 1 tablespoon chili sauce
- 2 teaspoons finely minced dill pickle
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon grated onion
- 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
- 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.
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