New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania
Toasted Reubens
Servings 4 people
Ingredients
- 4 tsp mustard
- 8 slices rye bread
- 4 slices Swiss cheese
- 1 lb deli corned beef thinly slices
- 1 can (8 oz) sauerkraut rinsed and well drained
- 1/2 cup mayonnaise
- 3 tbs ketchup
- 2 tbs sweet pickle relish
- 1 tbs prepared horseradish
- 2 tbs butter
Instructions
- Spread mustard over four slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter.
- In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.
Notes
Toasted Reubens