Recipe courtesy of Kenny Kohn

Katz's Houston St. Reuben

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 1 sandwich
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2 to 3 ounces drained sauerkraut

1/4 teaspoon caraway seeds

6 ounces hot corned beef


1 loaf Italian bread, cut lengthwise

4 slices imported Swiss cheese

Russian dressing

1 sour pickle, cut into wedges, for garnish


  1. Preheat oven to 350 degrees F.
  2. Place the sauerkraut and the caraway seeds in a small saucepan over medium-high heat and cook until heated through. Slice hot corned beef. Butter and grill, on both sides, 2 slices bread. Place meat in mound and cover with sauerkraut and cheese. Place into preheated oven and cook until cheese is melted. Spread Russian dressing on bread and cover to make a sandwich. Cut in half and serve garnished with pickle wedges.
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