• If you're looking for a classic sandwich recipe, try Sharna P.'s "Reuben Sandwich".

Ingredients

  • 8 slices rye bread with caraway seeds
  • 1/4 cup butter, room temp
  • 1 cup 1000 Island dressing
  • 1/4 pound corned beef, thinly sliced
  • 1 cup sauerkraut, well−drained
  • 1/2 pound Swiss cheese, shredded
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PREP TIME 15 Min READY IN 20 Min
COOK TIME 5 Min SERVINGS 4
MAIN INGREDIENT Beef
MEAL/COURSE Lunch
TYPE OF DISH Sandwich

Preparation

  1. Lay out the bread slices.
  2. Spread one side of each slice with the butter, then turn them and spread the other side evenly with
  3. the dressing.
  4. Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang.
  5. Spread the sauerkraut evenly on the corned beef, then sprinkle the cheese evenly on top of that.
  6. Top with the remaining bread slice, buttered side out and press to compact the sandwich.
  7. Heat a large non−stick fry pan or griddle until hot.
  8. Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.

Rating

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