A traditional reuben sandwich with a little heat, these Spicy Reubens have a zesty sauce made from mayonnaise, chili sauce, horseradish, and cayenne pepper. The Reuben Sandwich. It’s my very favorite sandwich ever.  I order it practically every chance I get. Scroll down for more takes on the classic sandwich. It’s pure comfort food between 2 slices of nicely buttered rye (or pumpernickel) bread. Layers of sliced corned beef, tangy sauerkraut,  melted swiss cheese, and the best part – the sauce. Typically I like a thousand island-style sauce with some sweetness on my reubens.  But sometimes I like to spice it up. Spicy Sauce I make this spicy sauce by combining mayonnaise with chili sauce instead of the ketchup I would normally use. Chili sauce already has a nice zip to it and then I spice it up even more by adding a big spoonful of horseradish and a sprinkle of cayenne pepper. Some sweet pepper relish balances the heat some so the sauce isn’t too one dimensional. The sauerkraut always threw me for a loop, but the Reuben sandwich has American origins and has been a popular sandwich in this country for nearly 100 years. And although I think a traditional reuben is a masterpiece that can’t be improved upon, I do like to see creative twists on reuben sandwiches. A Cuban Reuben with roast pork and ham, while maybe not quite as delicious as the original, is still a sandwich I’ll choose over many others. Tupelo Honey Cafe has a wonderful southern take on reubens in their cookbook using Chow Chow instead of sauerkraut and I recently had a Lowcountry Reuben at Plum’s Restaurant in Beaufort, SC which I will be sharing with you soon. What about you? Do you like a traditonal reuben or is something like a reuben eggroll more your style? Variations and Substitutions Use pastrami or even turkey instead of corned beef. Try using coleslaw in place of sauerkraut. Spicy Reuben Recipe Tips Be sure to drain the sauerkraut well or it will make the sandwich soggy. You can make it more or less spicy be increasing or decreasing the horesradish and cayenne pepper. I use jarred prepared horseradish, but you could use freshly grated horesradish. You can make this sandwich in a panini press if you have one. More Reuben Recipes Reuben Soup Reuben Eggrolls Slow Cooker Reuben Dip Baked Reuben Sliders Reuben Casserole Print Spicy Reubens There’s nothing like a reuben sadwich with its layers of sauerkraut, corned beef, and swiss cheese on some buttery rye bread. This one is kicked up with a spicy sauce. Course SandwichCuisine American Prep Time 15 minutes minutesCook Time 5 minutes minutesTotal Time 20 minutes minutes Servings 4 Calories 916kcal Author Christin Mahrlig Ingredients8 slices dark rye bread or pumpernickel1 can sauerkraut, drained well1 pound sliced corned beef12 slices swiss cheese4 tablespoons butterSpicy Sauce1/2 cup mayonnaise1/3 cup chili sauce2 tablespoons sweet pickle relish1 tablespoon horseradish1/2 teaspoon sugar1/8 to 1/4 teaspoon cayenne pepper InstructionsMake sauce. Stir all ingredients together in a small bowl.Spread about 2-3 teaspoons of spicy sauce on each piece of bread.On half of the bread slices place about 1/4 to 1/3 cup sauerkraut.On top of the sauerkraut, layer the corned beef, evenly distributing it among the 4 sandwiches.Place 3 slices of swiss cheese on top of the corned beef for each sandwich. Top with remaining bread slices.Heat a nonstick skillet or grill pan over medium heat. Place 2 tablespoons of butter on the hot pan and use a knife to spread it around the pan until it is completely melted.Place the sandwiches on the pan and cook until the bottom is nicely toasted.As you flip each sandwich, place a piece of the remaining butter on the pan and coat the pan well with it before setting the sandwich back down. Continue to cook until cheese melts, turning the heat to low if necessary. NotesTo prevent a soggy sandwich, squeeze the sauerkraut with some paper towels to get as much liquid out as possible.If my corned beef is cold from the refrigerator I will usually heat it in the microwave for a few seconds or warm it in the pan I will be cooking the sandwiches in. The cheese will melt much more easily and your sandwich will be more of an even temperature all the way through if you’re not starting with cold meat in the middle. NutritionCalories: 916kcal | Carbohydrates: 40g | Protein: 37g | Fat: 67g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2511mg | Potassium: 584mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1042IU | Vitamin C: 36mg | Calcium: 521mg | Iron: 4mgWant to Save This Recipe?Save This Recipe Originally posted July 3, 2014. The post Spicy Reubens appeared first on Spicy Southern Kitchen.