Recipe finder
The Regal Reuben
- Makes: 4 servings
- Prep 20 mins
- Cook 5 mins
Ingredients
-
1/2
cup
mayonnaise or salad dressing
-
1/4
cup
dairy sour cream
-
1
tablespoon
finely chopped green sweet pepper
-
1 1/2
teaspoons
bottled chili sauce
-
1/2
teaspoon
finely chopped green onion or regular onion or dash onion powder
-
1
hard-cooked egg, chopped (optional)
-
1/2
teaspoon
finely chopped pimiento (optional)
-
1
8 -
ounce can
sauerkraut, drained
-
8
slices
dark rye bread
-
16
thin slices
cooked kosher-style corned beef brisket (12 ounces)
-
8
thin slices
Emmentaler or Swiss cheese (4 ounces)
-
Softened butter
Directions
- For Thousand Island Dressing, in a medium bowl, combine mayonnaise, sour cream, green pepper, chili sauce, and green onion, regular onion or onion powder. Carefully fold in the chopped egg and pimiento, if you like.
- Stir drained sauerkraut into dressing. Set aside.
- On 4 slices of rye bread, arrange 4 slices of corned beef on each bread slice. Spread sauerkraut mixture over corned beef. Top each with 2 slices cheese. Place the remaining bread slices on top of cheese. Spread tops with softened butter.
- Brush a grill, griddle or large, heavy skillet with butter. Place the sandwiches, buttered side up, on grill or griddle. (It may be necessary to cook two sandwiches at a time if the grill is too small.) With a spatula, press the sandwich tops. Cook over medium-low heat for 5 to 6 minutes or until the bread is toasted and cheese is melted, turning sandwiches once. Makes 4 servings.
Nutrition Facts
(The Regal Reuben)
Servings Per Recipe 4, sodium (mg) 2024, carb. (g) 37, cal. (kcal) 728, chol. (mg) 131, Fat, total (g) 51