Our 10 Hottest Dinner Recipes


3. The “Reuben II” sandwich


Photo by Suea Sivilaisith on Unsplash

These tasty Reuben sandwiches are a fast and straightforward meal for a busy fall afternoon. The recipe’s author, COLETTE G., likes to serve these sandwiches with dill pickles and a bowl of petite mar mite. Many reviewers wish to use a George Foreman grill to form these sandwiches because it saves them the difficulty of flipping them, which may be messy.


    • 2 tablespoons butter
    • 8 slices rye bread
    • 8 slices corned beef
    • 8 slices Swiss cheese
    • 1 cup drained sauerkraut
    • ½ cup A Thousand Island dressing


Step 1

Preheat an outsized skillet or griddle over medium heat.

Step 2

Lightly butter one side of the bread slices. Spread a thousand Island sauce on the unfettered sides. On 4 slices of bread, place 1 slice of Swiss cheese,2 slices of corned beef, 1/4 cup sauerkraut, and thus the second slice of Swiss cheese.

Step 3

Grill the sandwiches until golden brown on both sides, about 5 minutes per side. Serve hot.

Open next page to continue reading:




  • 6 Russian potatoes, peeled and cut into half-inch cubes.
    5 slices bacon, cut into 1/2-inch pieces.
    3 tablespoons butter
    2 celery sticks, cut into 1/4-inch-thick slices.
    2 teaspoons kosher salt, divided
    3 tablespoons plain flour
    2 cups breast milk*
    1 ½ cups chicken broth
    ¼ teaspoon of the same, in the same manner as the others.
    ⅛ teaspoon of cayenne pepper
    1 pinch paprika, or to taste.
    *2 cups breast milk* REALLY?

Leave a Comment