Reuben Sandwich

This is such a yummy little gourmet type corned beef sandwich.  The perfect quick lunch at home.  The dressing is delicious!  Sauerkraut…dill pickles…swiss cheese…it’s all good.  I used Russian Rye for the bread.

I nabbed this recipe from Cooking Light 🙂

Ingredients

  • Dressing:
  • 1/4 cup canola mayonnaise
  • 1 tablespoon chili sauce
  • 2 teaspoons finely minced dill pickle
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon grated onion
  • Sandwiches:
  • 8 (3/4-ounce) slices rye bread
  • 3 ounces Swiss cheese, shaved (about 3/4 cup)
  • 4 ounces lower-sodium corned beef, thinly sliced (such as Boar’s Head corned beef, top round, cap-off)
  • 1 cup organic sauerkraut, drained well

Preparation

  1. 1. Preheat broiler to high.
  2. 2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.
  3. 3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

Julianna Grimes, Cooking Light
MAY 2012

Nutritional Information

Amount per serving

  • Calories: 336
  • Fat: 19.9g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 3.6g
  • Protein: 14.7g
  • Carbohydrate: 24.2g
  • Fiber: 3.4g
  • Cholesterol: 40mg
  • Iron: 1.9mg
  • Sodium: 790mg
  • Calcium: 212mg
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