My
Collection of Keeper Recipes
Reuben Sandwich
Categories:
miscellaneous
8 slices rye bread
3/4 cup thousand island dressing; divided
1 16 oz cans sauerkraut; drained and squeezed dry
8 slices swiss cheese
8 slices corned beef
1 large bermuda onion; sliced (optional)
1/4 cup butter; melted
Spread each slice of bread with 1 tablespoon of dressing. On top of 4 bread slices, put one slice cheese, 1/3 cup sauerkraut, 1 tablespoon dressing, 2 slices corned beef, optional onion slice and another slice cheese. Top each with the remaining 4 slices of bread.
Heat a 12-inch, nonstick skillet over medium heat until hot, about 2 minutes. Brush the top of each sandwich with melted butter. Place each sandwich in the skillet, butter side down. Grill until browned, then turn and grill until heated through and cheese is melted.
(optionally for David: butter all bread and place on cookie sheet. Continue with sandwich. Broil 1 minute open face. Assemble)
Contributor: W David Griggs (Alcolu, SC)
Yield: 4 servings
Preparation Time: 00:15