Classic Beef Reuben Sandwich
Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef, Pastrami or leftover corned beef is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.
Yield: 4 servings
Ingredients
Thousand Island Dressing
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/4 cup drained sweet pickle relish
- 2 teaspoons distilled white vinegar
- 1 teaspoon Worcestershire sauce
Sandwiches
- 12 ounces thinly sliced deli corned beef or pastrami
- 2 tablespoons butter, softened
- 8 slices rye or pumpernickel bread
- 8 slices reduced-fat Swiss cheese
- 1 1/2 cups drained sauerkraut
- 1/4 cup Thousand Island Dressing
Instructions
Thousand Island Dressing
- Combine ingredients in medium bowl. Cover and refrigerate for at least 1 hour.
Sandwiches
- Lightly spread butter on one side of each slice of bread.
- Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread slices buttered side up.
- Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once.
- Repeat with remaining bread, dressing, corned beef, sauerkraut and cheese.
- Serve with additional Thousand Island Dressing, as desired.
Nutrition
Per serving: 362 Calories; 153 Calories from fat; 17g Total Fat (7g Saturated Fat; 3g Monounsaturated Fat;) 70mg Cholesterol; 1570mg Sodium; 4.5g Total Carbohydrate; 25g Dietary Fiber; 4.6g Protein; 44.8mg Iron; 0.3mg NE Niacin; 1.4mg Vitamin B6; 4.5mcg Vitamin B12; 76mg Zinc; 4.6mcg Selenium; 0mg Choline
This recipe is an excellent source of Dietary Fiber, Iron, Vitamin B6, Vitamin B12, and Zinc.
Attribution
Recipe and photo used with permission from: Texas Beef Council
