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.

Julianna Grimes
Recipe by Oxmoor House October 2013

Gallery

Credit: Oxmoor House

Recipe Summary

total:
18 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • To prepare dressing, combine 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 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.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

280 calories; fat 12.9g; saturated fat 4.3g; mono fat 4.9g; poly fat 1.9g; protein 13.8g; carbohydrates 26g; fiber 2g; cholesterol 35mg; iron 0.1mg; sodium 804mg; calcium 170mg.
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