You gotta love classic Reuben sandwiches. They’re so easy to assemble, and with this zesty sauce recipe that I’m going to share with you, you’ll be craving these often.
These are the best when Saint Patrick’s Day comes around, too. Even if you’re not Irish–which I’m not–they’re good to make around February/March because corned beef is readily available and goes on sale at that time!
How to Make Reuben Sandwiches
Let’s start with the ingredients. These taste best with either rye bread or pumpernickel. These breads have a slightly stronger flavor, so if you don’t like that, then use any hearty bread.
Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own. And I sincerely appreciate it when you click on a link! Thanks!
You’ll need some sliced Swiss cheese, a good-quality corned beef from the deli, and sauerkraut. I like to use a sauerkraut that’s fermented. Not all of them are. Check out my post on boosting your immune system to read about the benefits of a fermented food like sauerkraut.
Other dinner recipes you may enjoy:
Now for That Zesty Reuben Sauce
I actually made up this sauce, so I hope you like it! For two sandwiches, you’re going to combine 2 tablespoons prepared horseradish, 2 tablespoons mayo, 2 teaspoons salsa, 1 teaspoon chopped olives (kalamata or black or even standard green olives), and 2 teaspoons chopped pickles. The measurements are easy to recalculate if you’re making more or fewer than two sandwiches.
After you butter your bread, lay the slices butter-side down. Divide everything evenly between the two sandwiches: sauce, then corned beef, then cheese, then sauerkraut.
Then heat the Reuben sandwiches, either on a panini grill or on a standard griddle. Serve hot.
Reuben Sandwiches with Zesty Sauce
Ingredients
- Sauce:
- 2 Tbsp horseradish sauce
- 2 Tbsp mayonnaise
- 2 tsp salsa
- 1 tsp finely chopped olives
- 2 tsp finely chopped pickles
- Other ingredients:
- 1 Tbsp softened butter
- 4 slices rye or pumpernickel bread
- 1/2 pound deli corned beef
- 4 slices Swiss cheese
- 1/2 cup sauerkraut
Instructions
- Mix together sauce ingredients.
- Butter bread.
- With buttered sides down, divide sauce evenly between two slices of bread.
- Layer half of corned beef, half of sauerkraut, and half of Swiss cheese on top of the bread.
- Place on heated griddle or panini grill.
- Cover with top slice of bread (buttered side facing out).
- Heat until cheese is melted and beef is warm.
Nutrition Facts
Reuben Sandwiches with Zesty Sauce
Serves: 2
|
Amount Per Serving: 1 sandwich
|
||
|---|---|---|
| Calories | 680 | |
| % Daily Value* | ||
| Total Fat 33g | 50.8% | |
| Saturated Fat 13g | 65% | |
| Trans Fat 0 | ||
| Cholesterol 100mg | 33.3% | |
| Sodium 2012mg | 83.8% | |
| Total Carbohydrate 3g | 1% | |
| Dietary Fiber 4g | 16% | |
| Sugars 1g | ||
| Protein 80g | ||
| Vitamin A 0 | Vitamin C 4mg | |
| Calcium 820mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nord Hill Passions and Pursuits
This sounds super yummy. I also appreciate the precision of your word choices: “The measurements are easy to recalculate if you’re making more or FEWER than two sandwiches.”
I’m thankful there are still a handful left in the world that properly mind their P’s and “fews”.
Ha ha! Thanks for noticing that, Reid!