Beef: Toasted Reuben Sandwiches
Source of Recipe
Kathy Jo Scott
List of Ingredients
12 ounces thin sliced canned OR fully cooked corned beef
8 slices light or dark rye bread
1/2 cup thousand island salad dressing
4 slices Swiss cheese
8 ounces sauerkraut, drained
butter or margarine Recipe
Arrange corned beef on four slices of bread. Top each with a quarter of the sauerkraut, 2 tbl. of the dressing and a slice of cheese. Top with remaining bread slices. In a skillet over medium heat, melt 2-3 tbl. butter. Toast sandwiches until bread is lightly browned on one side; turn sandwich and brown other side, adding more butter if needed. Cook until cheese is melted and meat is heated through. 4 servings.
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