Grilled reuben sandwiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Commercial thousand island |
| Dressing, divided | ||
| 18 | slices | Rye bread |
| 12 | slices | Swiss cheese |
| ½ | cup | Canned sauerkraut, drained |
| 24 | slices | Thinly sliced corned beef |
| (about | ||
| 1 | Pound) | |
| Butter or margarine, soften | ||
Directions
Spread ⅔ cup Thousand Island dressing on one side of 12 slices of bread; arrange 1 slice cheese, 2 teaspoons sauerkraut, and 2 slices corned beef evenly over each slice. Stack to make six (2-layer) sandwiches spread remaining ⅓ cup dressing on remaining 6 bread slices, and invert on top of sandwiches.Spread butter on outside of top slice of bread; invert sandwiches onto a hot skillet or griddle.
Cook until bread is golden. Spread butter on ungrilled side of sandwiches; carefully turn, and cook until bread is golden and cheese is slightly melted. Secure sandwiches with wooden picks; cut crosswise into thirds. Serve hot. Yield: 6 servings.