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Description
With layers of tender corned beef, gooey Swiss cheese, tangy sauerkraut, and sweet Thousand Island dressing sandwiched between toasted rye bread, this classic reuben delivers on everything you’d hope for in the griddled masterpiece. The recipe makes a generous amount of dressing on purpose — slather as much or as little as you’d like onto the bread before toasting to balance the saltiness of the corned beef. Any extra dressing keeps, chilled, up to 1 week. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
- 2/3 cup mayonnaise
- 1/4 cup ketchup
- 2 Tbsp. sweet pickle relish
- 2 tsp. yellow mustard
- 1/2 tsp. onion powder
- 8 slices rye bread
- 8 slices Swiss cheese (7 oz. total)
- 1 cup sauerkraut (drained, plus more if you like)
- 1 lb. corned beef (thinly sliced)
- 4 Tbsp. salted butter (softened, divided)
Directions
- Make Thousand Island dressing: Stir together mayonnaise, ketchup, pickle relish, mustard, and onion powder in a small bowl.
- Arrange bread in a single layer on a work surface. Evenly spread as much Thousand Island dressing as you’d like onto 1 side of each bread slice. Top each slice of bread with cheese.
- Spread 1/4 cup sauerkraut onto each of 4 bread slices. Cover sauerkraut evenly with corned beef. Top with the remaining bread slices, cheese sides in. Butter the top slices of bread, using half the butter.
- Heat a large frying pan over medium-low heat until a drop of water sizzles immediately. Add 2 of the sandwiches, buttered sides down. Cook until bread is toasted on the underside, about 4 minutes, covering with a lid to help the cheese start to melt. Butter top slices of bread, using half the remaining butter. Flip sandwiches over and cook, covered, until bread is toasted on the second side and the cheese is melted, about 4 more minutes.
- Transfer sandwiches to a cooling rack so they won’t get soggy and repeat to cook remaining sandwiches, using the rest of the butter. Serve immediately, with any extra Thousand Island dressing and more sauerkraut if you like. (Tip: Don’t leave sandwiches covered in the frying pan, as moisture from condensation will make the bread soggy.)
NutritionView More
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Calories890Calories from Fat530 |
% DAILY VALUE |
Total Fat59g91% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol155mg52% |
Sodium2610mg109% |
Potassium620mg18% |
Protein39g |
Calories from Fat530 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber5g20% |
Sugars12g |
Vitamin A25% |
Vitamin C60% |
Calcium50% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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