CHEF JEFF — ONE BYTE AT A TIME: Corned Beef Reuben Sandwiches

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Anyone who likes sauerkraut will love this Reuben.

Corned Beef Reuben Sandwiches

12 ounces thinly sliced cooked corned beef

4 teaspoons butter, softened

8 slices rye or pumpernickel bread

¼ cup Russian or Thousand Island dressing

1 cup sauerkraut, well drained

4 slices (1 ounce each) Swiss cheese

Lightly spread ½ teaspoon butter on one side of each slice of bread. Top unbuttered sides of 4 slices bread with equal amounts of corned beef. Spread 1 tablespoon dressing over corned beef on each sandwich; top each with ¼ cup sauerkraut and 1 slice cheese. Close sandwiches with remaining bread, buttered side up.

Heat large nonstick skillet over medium heat until hot. Add 2 sandwiches and cook 2 to 3 minutes per side or until bread is toasted and cheese is melted. Repeat with remaining sandwiches.

Yield: 4 sandwiches.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, reuben sandwich, features, food, recipes, life