A Toasty Italian Sandwich Meets a Deli Classic in This Genius Reuben Paninis Recipe

Hot off the panini press: a melty, magnificent mash-up you won't be able to resist

The Reuben is a popular delicatessen staple. Slices of corned beef are piled high on rye bread with sauerkraut, Swiss cheese and Russian dressing. Then it’s grilled to melty perfection. When I’m in the mood for something decadent, it’s one of my favorite things on Earth! I didn’t think it could get any better — that is, until we created this Reuben Paninis recipe. It’s a masterful mash-up of two famous lunchtime bites.

A panini is a toasty Italian treat typically served on ciabatta or focaccia. For our recipe, we use hoagie rolls. Instead of bottled dressing, we whip up a zingy 3-ingredient sauce, then toast the sandwich in a panini press. If you don’t have one, simply cook it in a nonstick skillet over medium heat and place a heavy can on top to weigh it down. Give it a try, and then let us know what you think in the comments below.

• ½ cup light mayonnaise
• 2 Tbs. country-style Dijon mustard
• 2 Tbs. chopped fresh parsley
• 4 hoagie rolls, split
• 8 slices Swiss cheese, about
• 7 oz.
• 12 oz. deli-sliced reducedsodium corned beef, warmed
• 1½ cups well-drained sauerkraut
• 2 Tbs. unsalted butter, melted

Instructions

• In bowl, combine mayonnaise, mustard and parsley. Dividing evenly, spread split sides of rolls with mayonnaise mixture, about 1 heaping Tbs. per side. Fill rolls with cheese, corned beef and sauerkraut. Brush outside of sandwiches with butter.

• In batches, cook in sandwich press according to manufacturer’s directions until browned and cheese is melted, 3–4 min.

Nutrition

• Calories: 726
• Fat: 46 gram
• Saturated Fat: 21 gram
• Protein: 41 gram
• Carbohydrate: 25 gram
• Fiber: 4 gram
• Cholesterol: 170 mg
• Sugar: 4 gram
• Sodium: 1677 mg