With sauerkraut, corned beef, and rye bread, sodium is a serious issue in a traditional Reuben. Add dressing and cheese, and the saturated fat and calories start to climb, too. Not to fear: Our lighter, lower-sodium version is just as delicious. Chili sauce is a ketchup-based sauce. If you can't find it, substitute ketchup.
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 (such as Boar's Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well
How to Make It
Preheat broiler to high.
To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.
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 for 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.
These were good - I used our panini press. Had to use pastrami as our supermarket deli didn't have corned beef. DH and I both missed the little bit of sweetness in the sauce, so next time I'd add a bit of sugar to it. The amount of tang was perfect. Will make these again.
Spectacular. The homemade dressing is amazing! I did assemble the whole sandwiches and then cook them in a pan, like a grilled cheese, so that they would be warmed through. Oh, and I didn't have any pickles on hand so I subbed pickled jalapenos in the dressing, which turned out pretty awesome - gave it nice a little kick.
I realize I am not really reviewing the sandwich recipe as given, but here goes. On Oroweat Jewish rye, I used 1 ¼ slices of Sargento reduced fat Swiss cheese, 2 ounces of corned beef, and 1/3 cup sauerkraut per sandwich.
After reading the review that mentioned the beef and sauerkraut being cold, I decided to change up the cooking method a bit, too. First, I lightly toasted the bread. The idea was to just make it a little dry and not really brown it. I lightly sprayed a slice of the toasted bread with regular Pam, and turned it face down. I then put on the cheese, breaking it as needed to fit the bread. Next, I layered the sauce, corned beef and well-drained sauerkraut followed by the other slice of bread. I sprayed the top of the bread lightly with Pam. I then grilled the sandwich to get the bread crispy and heat/melt the inside. I used my Griddler and cooked it like a Panini. We thought they were very good—crispy, hot throughout, and with just enough filling.
Reubens are my absolute favorite sandwich. I wish this one had heated the meat and sauerkraut for serving at the very least. I found myself missing the butter-toasted bread the most though. The sauce, however, is fantastic. Absolutely delicious. You can read my full review at: http://bit.ly/Ju4gix