Reuben Sandwiches

Recipe printed from

Reuben Sandwiches
adapted from Cooking Light, May 2012; makes 4 sandwiches

time commitment: under 30 minutes

1/4 c canola mayonnaise
1 T chili sauce
2 t finely minced dill pickle
1 t Worcestershire sauce
1/2 t grated onion

8 slices rye bread
3 oz Swiss cheese, shaved (about 3/4 cup)
4 oz lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
1 c organic sauerkraut, drained well
2 T butter

To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.

To prepare sandwiches, arrange 1/4 of cheese on bottom slice, then 1/4 of beef, then 1/4 of sauerkraut. Slather 1/4 of dressing on top slice of bread and top sandwich.

Heat a cast iron skillet or saute pan over medium-hi heat, and add butter until melted. Place sandwich in pan (1 or 2 at a time, depending on size) and cook until heated through, about 3 minutes per side. Use a spatula to flatten the sandwich some for even cooking. Serve immediately.