Description
A delicious Reuben sandwich packed with flavors of corned beef, sauerkraut, Swiss cheese, and a tangy sauce.
Ingredients
Scale
- ¼ cup Mayonnaise
- 2 teaspoons Ketchup
- 1 teaspoon Horseradish
- ½ teaspoon Sriracha
- ⅛ teaspoon Worcestershire Sauce
- pinch Salt and Pepper to taste
- ⅓ pound Cooked Corned Beef (divided)
- 1 tablespoon Butter (softened)
- 4 slices Rye Bread
- 4 slices Swiss Cheese
- ½ cup Sauerkraut (drained)
Instructions
- In a small bowl, whisk together MAYONNAISE, KETCHUP, HORSERADISH, SRIRACHA, WORCESTERSHIRE, SALT, and PEPPER until smooth. Set aside.
- Preheat a large skillet or griddle over medium-low heat.
- Add the CORNED BEEF to the warm skillet and heat gently just until warmed through, about 1–2 minutes. Transfer to a plate and set aside.
- Butter one side of each slice of RYE BREAD. Place two slices of bread, butter-side down, in the skillet and spread Reuben sauce on the top sides.
- Layer SWISS CHEESE, warmed CORNED BEEF, and well-drained SAUERKRAUT. Top with another slice of SWISS CHEESE and close the sandwich, butter-side facing out.
- Cook 3–4 minutes, until the bottom is golden brown. Carefully flip and cook another 3–4 minutes, pressing gently with a spatula, until the cheese is melted and the bread is crisp.
- Rest a few minutes before slicing. Serve warm.
Notes
- For extra flavor, consider adding some pickles to the sandwich.
- This recipe is best enjoyed fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg