Reuben Sandwich - Courtesy of Kittencal Recipe

"This is the Cadillac of Reuben sandwiches, with the creamy sauce being the perfect touch. Best made with leftover corned beef. In fact, it's worth making a corned beef roast just for the sandwiches! Adapted from Kittencal's recipe on fooddotcom."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (536 g)
Calories 1111.4
Total Fat - 64.4 g
Saturated Fat - 23.4 g
Cholesterol - 260.2 mg
Sodium - 3832.4 mg
Total Carbohydrate - 76.9 g
Dietary Fiber - 6.4 g
Sugars - 12.7 g
Protein - 53.7 g
Calcium - 359 mg
Iron - 10.4 mg
Vitamin C - 17.9 mg
Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat griddle or large skillet over medium-low heat.

Step 2

Drain sauerkraut well and place in a shallow bowl. Then use paper towels to get even more moisture out.

Step 3

Combine mayo, ketchup, pickle relish, horseradish and mustard. Spread on each slice of bread.

Step 4

Pile on corned beef and sauerkraut, top with cheese and remaining slices of bread.

Step 5

Melt butter in pan and cook sandwiches until cheese begins to melt, then flip and cook other side until golden. I usually cover sandwiches with a large lid so cheese melts at same the same pace as browning bread.