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Reuben sandwich with mustard, Swiss cheese & sauerkraut
4 slices of rye bread
6-8 slices corned beef
1/2 cup sauerkraut
4 slices Swiss cheese
2 tbsp KEEN’S Mustard
1 tbsp water
1/4 cup mayonnaise
Preheat a grill.
Toast the bread and then butter.
Place two pieces of bread on an oven tray, top each with the corn beef, sauerkraut and Swiss cheese.
Place under the grill until the cheese melts.
In a bowl mix together the KEEN’S mustard, water and mayonnaise ingredients.
Spread the mustard mayonnaise on the remaining pieces of bread and place on top of the cheese.
Serving suggestion: Serve with the zucchini pickles
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