New York Reuben
Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.
Prep Time:
10 mins
Total Time:
13 mins
Servings:
Makes 4 sandwiches.
Ingredients
-
4 slices deli-style seeded rye bread
-
1 bag (1 pound) sauerkraut
-
4 tablespoons Thousand Island dressing, plus extra for serving
-
1/2 pound thinly sliced corned beef (about 12 slices)
-
1/2 pound thinly sliced Swiss cheese (about 8 slices)
Directions
1
Heat broiler. Coat broiler-pan rack with nonstick cooking spray. Toast bread.
2
Gently heat sauerkraut in small saucepan; drain.
3
For open-faced sandwiches, spread each slice of bread with 1 tablespoon dressing; top each slice with corned beef, sauerkraut and cheese, dividing equally.
4
Broil sandwiches 4 to 6 inches from heat for 3 minutes or until tops are lightly browned.
5
Serve immediately with extra dressing on the side. Makes 4 sandwiches.
Nutrition Facts
Calories 512, Total Fat 33 g, Saturated Fat 11 g, Cholesterol 112 mg, Sodium 1587 mg, Carbohydrate 20 g, Fiber 2 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Grilled Swiss and Corned Beef Sandwich
This reuben-type sandwich uses corned beef, sauerkraut, and swiss cheese. Try it when you need lunch in a hurry.
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