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Posted by Peggy on March 21, 2011

Recipe: Rueben


  • 1 tablespoon ketchup
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 heaping tablespoon chopped dill pickle or pickle relish
  • 1 tablespoon butter, divided
  • 2 thickly sliced pieces of freshly baked rye bread
  • 3 ounces thinly sliced swiss cheese
  • 1/2 pound sliced corned beef
  • 1/2 cup sauerkraut, rinsed


  1. To make a relish, combine ketchup, mayonnaise, mustard and pickle. Reserve.
  2. Spread 1/2 tablespoon butter on each bread slice.
  3. Over medium-low heat in a nonstick skillet, panini press or Foreman grill (350 degrees), place one piece of bread, buttered side down.
  4. Spread exposed bread slice with relish, then layer with cheese, corned beef, sauerkraut and remaining bread, buttered side up.
  5. If cooking in a skillet, press with a flat spatula . When golden brown, about 10-12 minutes, flip and cook and additional 10-12 minutes or until cheese has melted and sandwich is golden brown. Serve.

Active Time: 15 minutes

Grill Time: 20 minutes

Number of servings (yield): 1 (big!) sandwich (1-2 servings)

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