Reuben Sandwiches
Buttery grilled rye with creamy thousand island, tangy sauerkraut, swiss cheese and corned beef.
Ingredients
- corned beef, thick sliced
- baby Swiss cheese, thin sliced
- marble rye bread
- thousand island dressing
- sauerkraut, drained
- butter softened
Instructions
- Make your slow roasted corned beef
- Drain the sauerkraut for a few minutes in a mesh strainer
- Place a flat griddle or large skillet over medium heat
- Butter one side of two slices of marbled rye bread and place them buttered side down onto the griddle
- Place two slices of Swiss cheese onto one of the slices and a generous amount of thousand island dressing onto the other slice
- Add 1/4 cup of drained sauerkraut over the thousand island dressing and several slices of corned beef over the Swiss cheese
- Combine the two halves into a sandwich and transfer onto a cutting board
- Slice the reuben in half and serve with chips and pickles