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The Reuben

The Reuben

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 5 minutes

Ingredients: Add ingredients to List

The Reuben
1/3 cup Reduced-fat mayonnaise
2 tablespoon Ketchup
1 teaspoon Horseradish, prepared
1 teaspoon Worcestershire sauce
1 teaspoon Lemon juice, fresh
2 tablespoon unsalted butter
8 each Pumpernickel bread, slice
1/2 cup Russian salad dressing
8 slice swiss cheese
1 cup Sauerkraut, drained, press out excess liquid
1 lb Corned beef, deli meat

directions:

There are at least four versions of how the Reuben sandwich came to be. Arnold Reuben, the proprietor of Reuben's Restaurant in New York, claimed to have created it in 1914 for actress Annette Seelos when she came in looking for something heartier than his menu offerings. Reuben Kulakofsky, a wholesale grocer in Omaha, Neb., said he invented it in 1922 with his poker buddies, one of whom later put it on the menu of his restaurant.
Still another, Jacob Reuben, a butcher and deli owner in New York, took credit. And then there's William Hamerly, a New York accountant, who professed to have come up with the combo and named it for Arnold Reuben, whom he admired for his generous gifts to charities. The controversy may never be resolved, but there's virtually no argument about the traditional ingredients. A Reuben is made with Russian dressing, corn beef, Swiss cheese, and sauerkraut. Any substitutions and it's simply not a Reuben.
1. Make Russian dressing. Place all dressing ingredients in a small bowl and mix thoroughly. Cover and refrigerate up to a week. If dressing separates, stir well before using.
2. Melt butter in a large nonstick skillet over medium heat. Remove from heat; brush one side of each piece of bread with melted butter.
3. On unbuttered sides of bread, spread 1 Tbsp. Russian dressing. Top half the bread with 1 slice of Swiss cheese, then 1/4 cup sauerkraut, then 1/4 lb. corned beef, then another slice of cheese. Top with remaining bread, butter side facing out.
4. Place two large nonstick skillets over medium heat. Add 2 sandwiches to each pan and cook until cheese has melted and bread has darkened, about 4 to 5 minutes. Serve immediately.
Hannaford fresh Magazine, July - August 2008

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Quantity Ingredients  
1/3 cup Reduced-fat mayonnaise  
2 tablespoon Ketchup  
1 teaspoon Horseradish, prepared  
1 teaspoon Worcestershire sauce  
1 teaspoon Lemon juice, fresh  
2 tablespoon unsalted butter  
8 each Pumpernickel bread, slice  
1/2 cup Russian salad dressing  
8 slice swiss cheese  
1 cup Sauerkraut, drained, press out excess liquid  
1 lb Corned beef, deli meat  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 694 kcal (34%)
Calories from Fat 477 kcal (0%)
Total Fat 53 g (81%)
Saturated Fat 26 g (130%)
Cholesterol 148 mg (49%)
Sodium 1931 mg (80%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 9 g (36%)
Protein 42 g (70%)
Vitamins
Vitamin A 902 IU (18%)
Vitamin C 13 mg (21%)
Minerals
Calcium 502 mg (10%)
Iron 13 mg (21%)
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