Toasted Reubens
  • Servings: 4
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 4 teaspoons prepared mustard
  • 8 slices rye bread
  • 1 pound thinly sliced deli corned beef
  • 4 slices Swiss cheese
  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 2 tablespoons butter
  1. In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside.
  2. Spread mustard on one side of four slices of bread, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread.
  3. In a large skillet, melt butter over medium heat.
  4. Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted.
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