Reuben Sandwich

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 18 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat broiler.
  2. 2. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well.
  3. 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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