New This Month

Classic Reubens

You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.

  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 2 tablespoons light mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
  • Coarse salt and ground pepper
  • 1 tablespoon butter
  • 8 slices rye sandwich bread
  • 1/2 pound sliced corned beef
  • 1 1/3 cups Quick Sauerkraut
  • 4 ounces sliced Swiss cheese


  1. In a small bowl, combine mayonnaise, ketchup, and relish; season with salt and pepper. Set aside. Butter bread; place, buttered side down, on a work surface. Spread 4 slices with mayonnaise mixture; top with corned beef, sauerkraut, and cheese. Sandwich with remaining bread, buttered side up.

  2. In 2 batches, cook sandwiches, covered, in a large skillet over medium-low, until bread is golden brown and cheese is melted, 2 to 3 minutes per side.

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