Reuben Deli Sandwiches

“A really nice, hot sandwich with a rich flavor. I’m not big on sauerkraut, so I go light on it. This recipe makes quite a bit, but is easily cut down by 1/3.” – April Ferre

Reuben Deli Sandwiches

Course: Main Courses – Beef, Sandwiches


  • 3/4 Cup Mayonnaise
  • 1 1/2 Teaspoon Mustard
  • 1/4 Teaspoon Horseradish
  • 1 Tablespoon Chili Sauce
  • 1 14-Ounce Can Sauerkraut Rinsed & Well Drained
  • 3/4 Pound Chopped Corned Beef (About 3 Cups)
  • 2 Cups (8 Ounces) Shredded Swiss Cheese
  • 30 Slices Rye Bread
  • 1/2 Cup Butter Softened


  • In large bowl, combine first four ingredients. Stir in sauerkraut, corned beef and cheese. Spread each on 15 slices of rye bread. Top with remaining bread.
  • Lightly butter outside of sandwiches. Cook on hot griddle 4 to 5 minutes or until golden brown.


Filling keeps well in the refrigerator.

Recipe – Jean Hansen