Photo: José Picayo
Hands-on Time
18 Mins
Total Time
18 Mins
Serves 4 (serving size: 1 sandwich)

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.

How to Make It

Step 1

Preheat broiler to high.

Step 2

To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.

Step 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 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.

Ratings & Reviews

daneanp's Review

November 14, 2014
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.

lucky79tr's Review

January 24, 2013
I enjoyed this quite a bit. The sauce that you make was wonderful. This would be a great lunch time meal.

KathyinManvel's Review

November 25, 2012
Very good. Easy to prepare. Loved the sauce.

Charismagic's Review

September 06, 2012
I heated the corned beef and the sauerkraut. Everything else exactly as written and they turned out wonderful.

brendahi's Review

August 03, 2012

sukeedog's Review

July 07, 2012
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.

auntfizzy's Review

June 18, 2012
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.

TheMomChef's Review

May 12, 2012
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:

ttsholland's Review

May 10, 2012
excellent sandwich. had to substitute the ketchup for chili sauce and gerkins and some of their juice for dills since that's what I had in the fridge.

Amy0324's Review

April 26, 2012