3. The “Reuben II” sandwich
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
Preheat an outsized skillet or griddle over medium heat.
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.
Grill the sandwiches until golden brown on both sides, about 5 minutes per side. Serve hot.
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