Toasted Reubens

Transport yourself to the delis of the Big Apple with this flavorful and classic Toasted Reubens recipe. Patricia Kile from Elizabethtown, Pennsylvania, shares her take on this beloved New York City sandwich, which is known for its hearty combination of corned beef, Swiss cheese, sauerkraut, and tangy dressing. With a simple homemade mayo mixture that includes horseradish for an extra kick, these sandwiches are a satisfying treat. Toasted to perfection in a skillet, they are ready to be enjoyed in just 15 minutes.

INGREDIENTS:

• ½ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish
• 4 teaspoons prepared mustard
• 8 slices rye bread
• 1 pound thinly sliced deli corned beef
• 4 slices Swiss cheese
• 1 can (8 ounces) sauerkraut, rinsed and well drained
• 2 tablespoons butter

PREPARATION:

1. In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, and horseradish. Set aside.
2. Spread mustard on one side of four slices of rye bread.
3. Layer the corned beef, Swiss cheese, sauerkraut, and the mayonnaise mixture on top of the mustard.
4. Top with the remaining four slices of rye bread.
5. In a large skillet, melt the butter over medium heat.
6. Add the sandwiches to the skillet and cover.
7. Toast the sandwiches on both sides until the bread is lightly browned and the cheese is melted.

YIELD: Makes 4 servings

PREP/COOK TIME: 15 minutes total

SPECIAL INSTRUCTIONS:

• Adjust the amount of horseradish in the mayo mixture according to your taste preferences. For a milder flavor, use less or omit it entirely.
• Use good quality rye bread to enhance the flavor of the sandwich. Look for bread with a hearty texture and a good crust.
• If you prefer a warm sauerkraut, you can heat it in a separate skillet before adding it to the sandwich.
• For a traditional Reuben experience, you can also grill the sandwiches in a panini press or a sandwich press for those distinct grill marks and extra crispiness.

TIPS:

• Serve Toasted Reubens with a side of pickle spears or potato chips for a classic deli experience.
• Customize your sandwich by adding a layer of Russian dressing or Thousand Island dressing for extra tanginess.
• If you’re vegetarian or prefer a meatless option, you can substitute the corned beef with sliced mushrooms or vegetarian deli slices.
• Make a larger batch of the mayo mixture and keep it refrigerated for future sandwich creations or as a dip for fries or veggies.

With its perfect combination of corned beef, Swiss cheese, sauerkraut, and tangy dressing, Toasted Reubens bring the flavors of a classic New York City deli right to your plate. Patricia Kile’s recipe from Elizabethtown, Pennsylvania, captures the essence of this beloved sandwich, featuring a homemade mayo mixture with horseradish for an extra kick.

Layered between slices of rye bread and toasted to perfection in a skillet, these sandwiches are a quick and satisfying meal that can be enjoyed any time. Whether you’re reminiscing about the delis of New York or simply craving a delicious and comforting sandwich, Toasted Reubens are sure to hit the spot.

Serve them with a side of pickle spears or potato chips for a complete deli experience, and enjoy the classic flavors of this iconic sandwich in the comfort of your own home.