Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.




  • Heat broiler. Coat broiler-pan rack with nonstick cooking spray. Toast bread.

  • Gently heat sauerkraut in small saucepan; drain.

  • For open-faced sandwiches, spread each slice of bread with 1 tablespoon dressing; top each slice with corned beef, sauerkraut and cheese, dividing equally.

  • Broil sandwiches 4 to 6 inches from heat for 3 minutes or until tops are lightly browned.

  • Serve immediately with extra dressing on the side. Makes 4 sandwiches.

Nutrition Facts

512 calories; 33 g total fat; 11 g saturated fat; 112 mg cholesterol; 1587 mg sodium. 20 g carbohydrates; 2 g fiber; 29 g protein;