Reuben Sandwich
November 14, 2011 – 6:16 pmI love reuben sandwiches – the combination of salty, crunchy, melty goodness just makes me happy. 🙂 This is my version, an easy meal for an evening when I’m on my own for dinner. I served this with a couple dill pickle spears.
Reuben Sandwich
Serves 1
2 slices light rye bread
1 tbsp thousand island dressing
7 oz thinly sliced lean corned beef
1/3 cup sauerkraut
2 slices (1 oz each) swiss cheese
Spread one side of each of the slices of bread with the thousand island dressing. Pile the corned beef on top of one slice. Drain the sauerkraut very well in a sieve, pressing out as much liquid as you can. Top the corned beef with the sauerkraut and then with the cheese. Place the second slice of bread on top, dressing side down, and gently press the sandwich together.
Place the sandwich in a panini press or a George Foreman Grill and cook for 3-4 minutes, or until the cheese is melted and the bread is toasted.
Serve warm.
One Response to “Reuben Sandwich”
I love Reubens too. Last time I was standing at the deli getting my corned beef and I noticed rye wraps on display so I picked those up instead of rye bread and made reuben quesadillas.
By paula on Nov 15, 2011