Reuben sandwich

Yield: 4 Servings

Measure Ingredient
8 slices Rye bread with caraway seeds
¼ cup Unsalted butter; softened
¾ cup Thousand Island dressing
¼ pounds Corned beef; thinly sliced
1 cup Sauerkraut; well drained
½ pounds Swiss cheese; shredded

Lay out the bread slices and spread 1 side with butter. Turn and spread other side with Thousand Island Dressing. Lay meat on the dressing spread side of 4 of the slices, tucking in any overhang.

Spread sauerkraut evenly atop the corned beef, then distribute the chesse over the sauerkraut. Top with remaining bread slices, butter side out, and press down tightly. Heat large nonstick skillet or griddle to medium heat. Working in batches if necessary, fry sandwiches until golden, about 5 minutes, pressing down several times with spatula. Carefully turn and cook pressing down, until second side is golden and cheese has melted, 3-4 minutes. Turn againand cook 2-3 minutes more.

Nutritional info per serving: 705 cal; 50g fat(64%), 36g carb Source: Diner: The Best of Causal American Cooking by Diane Rossen Worthington (Sunset) Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96

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