Saturday, March 20, 2010
Reuben sandwiches are really delicious and easy to make. Rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden. One of my family favorites!
Butter (or mayo) side down. Layer with Swiss cheese.
Layer on corned beef.
Layer on sauerkraut.
Drizzle with Thousand Island dressing.
Layer another slice of Swiss cheese.
Top with rye bread butter (or mayo) side up.
Broil or grill until golden brown.
2 tablespoons butter (I use mayo-see note)
8 slices rye bread
8 slices Swiss cheese
sliced corned beef (see note)
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
1. Preheat a large skillet (medium heat) or broil in oven (see note).
2. Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese, sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill or broil sandwiches until both sides are golden brown. Serve hot.
Note: I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully. It really works great, just use real mayo not miracle whip and just a very thin layer.
Note for cooking corned beef: Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef. Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound until very tender. Slice meat across the grain.
Note: When I'm making several sandwiches it's easier to make under the broiler. Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown. Turn and broil other side until golden brown. Don't take your eyes off these as they will burn just like that!