Yield: 1 Servings
|8 slices||Rye or pumpernickel bread|
|3 tablespoons||Margarine or butter; softened|
|¼ cup||Thousand Island or Russian salad dressing|
|½ pounds||Thinly sliced cooked corned beef|
|4 slices||Swiss cheese; (1 1/2 ounces)|
|1 cup||Sauerkraut; well drained|
While I am at it, I am enclosing a wonderful Rueben Sandwich recipe that I got out of BETTER HOMES AND GARDENS NEW COOK BOOK, that came out IN 1991 Spread one side of each slice of bread with margarine and the other side with salad dressing. With margarine side down, top four slices of bread with meat, cheese and sauerkraut. Top with remaining bread slices, dressing side down. In large skillet cook 2 sandwiches over medium-low heat for 4 to 6 minutes or till bread toasts and cheese melts, turning once. Repeat with remaining sandwiches. Makes 4 servings.
I cook corn beef every year around St. Patty's Day and always make these sandwiches the next day. They are so good.
Posted to TNT Recipes Digest by vaughndell@... on Feb 21, 1998