Reuben Sandwich
8 slices rye bread with caraway seeds
1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
1/2 pound Swiss cheese, shredded
Lay out the bread slices, Spread one side of each slice with the butter, then turn them and spead the other side evenly with the dressing.
Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang.
Spread the sauerkraut evenly on the corned beef, then sprinkle the cheese evenly on top of that.
Top with the remaining bread slice, buttered side out and press to compact the sandwich. Heat a large non−stick fry pan or griddle until hot.
Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact.
Cook for 3−4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.
8 slices rye bread with caraway seeds
1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
1/2 pound Swiss cheese, shredded
Lay out the bread slices, Spread one side of each slice with the butter, then turn them and spead the other side evenly with the dressing.
Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang.
Spread the sauerkraut evenly on the corned beef, then sprinkle the cheese evenly on top of that.
Top with the remaining bread slice, buttered side out and press to compact the sandwich. Heat a large non−stick fry pan or griddle until hot.
Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact.
Cook for 3−4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.
