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SANDWICHES:
Grilled Reuben Sandwiches
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Grilled
Reuben Sandwiches |
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Use leftover
corned beef for these...
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1
cup |
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Thousand island salad dressing |
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18
slices |
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rye
bread |
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12
slices |
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Swiss cheese |
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½
cup |
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canned sauerkraut, drained |
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24
slices |
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thinly sliced corned beef |
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butter, softened |
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1 |
Spread
dressing on one side of 12 slices of bread;
arrange 1 slice cheese, 2 teaspoons sauerkraut,
and 2 slices corned beef evenly over each slice.
Stack to make six 2-layer sandwiches; top with
remaining bread. |
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2 |
Spread
butter on outside of top slice of bread; invert
sandwiches onto a hot skillet or griddle. Cook
until bread is golden. Spread butter on
ungrilled side of bread; carefully turn
sandwiches, and cook until bread is golden and
cheese is slightly melted. |
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3 |
Secure
sandwiches with wooden picks; cut crosswise into
3 pieces. Serve hot. |
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Servings: 6 |
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to view discussion about this recipe on
The Recipe Girl blog.
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Just like a great sandwich in a NY deli.
Dee-lish!"
-San Diego, CA
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