Grilled reuben sandwiches

Yield: 1 Servings

Measure Ingredient
1 cup Commercial thousand island
\N \N Dressing, divided
18 slices Rye bread
12 slices Swiss cheese
½ cup Canned sauerkraut, drained
24 slices Thinly sliced corned beef
\N \N (about
1 \N Pound)
\N \N Butter or margarine, soften

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.

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