CHEF JEFF — ONE BYTE AT A TIME: Corned Beef Reuben SandwichesAnyone who likes sauerkraut will love this Reuben.
By: Herald Staff Report,
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.