Classic Beef Reuben Sandwich
Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 6
Ingredients
Preparation
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Step 1
Lightly spread butter on one side of each slice of bread.
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Step 2
Prepare Thousand Island Dressing.
Thousand Island Dressing:
Combine 1/2 cup mayonnaise, 1/2 cup ketchup, 1/4 cup drained sweet pickle relish, 2 teaspoons distilled white vinegar and 1 teaspoon Worcestershire sauce in medium bowl. Cover and refrigerate at lease 1 hour. -
Step 3
Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread slices butter side up.
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Step 4
Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining bread, dressing, corned beef, sauerkraut and cheese. Serve with additional Thousand Island Dressing, as desired.
Nutrition Information
362 Calories
6g SAT FAT
25g PROTEIN
2.4 mg IRON
1.76 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 362 Calories; 141.3 Calories from fat; 15.7g Total Fat (6 g Saturated Fat; 3 g Monounsaturated Fat;) 70 mg Cholesterol; 1670 mg Sodium; 32 g Total Carbohydrate; 1.5 g Dietary Fiber; 25 g Protein; 58 mg Calcium; 2.4 mg Iron; 2.9 mg NE Niacin; 0.12 mg Vitamin B6; 1 mcg Vitamin B12; 1.76 mg Zinc; 17 mcg Selenium; 17.2 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, and Selenium; and a good source of Iron, Niacin, and Zinc.
The Essential Ingredients
- Corned Beef: Brisket Flat that’s been salt-cured in brine to preserve the meat to add flavor and moisture. It gained popularity in Ireland and is commonly served for St. Patrick’s Day or in a Reuben sandwich or hash.
- Pumpernickel bread: A dense, dark, and hearty German-style bread made from rye flour. It has a distinct earthy flavor. Traditionally served with smoked meats, cheeses and spreads.
- Sauerkraut: Finely shredded cabbage that has been fermented. It has a tangy, sour flavor with a crisp texture. Adds an acidic punch to dishes.
- Swiss Cheese: Technically, it’s a family of Alpine cheeses with a mild, nutty flavor. It’s known for its distinctive holes we are caused by carbon dioxide released during the aging process. It’s made of cow’s milk and gets better with age.
- Thousand Island Dressing: A creamy condiment made from blending mayo, ketchup, sweet pickle relish, vinegar, and spices. Famously known to top a Reuben sandwich.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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