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    Reuben Sandwich


    Source of Recipe


    David
    Reuben Sandwich

    8 slices rye bread with caraway seeds
    1/4 cup butter, room temp
    1 cup 1000 Island dressing
    1/4 pound corned beef, thinly sliced (pastrami)
    1 cup sauerkraut, rinsed & well-drained
    1/2 pound Swiss cheese, shredded

    Lay out the bread slices, Spread one side of each slice with
    the butter, then turn them and spread the other side evenly with
    the dressing. Lay the sliced corned beef on the dressing side
    of the bread, making sure there's no overhang. Spread the
    sauerkraut evenly on the corned beef, then sprinkle the cheese
    evenly on top of that. Top with the remaining bread slice,
    buttered side out and press to compact the sandwich.
    Heat a large non-stick fry pan or griddle until hot. Place the
    sandwich on the griddle and cook, pressing down on the
    sandwiches 3 or 4 times to keep compact. Cook for 3-4 minutes
    until golden on the one side, then flip carefully and press
    down again and cook until the cheese has melted and the sandwich
    is golden on the other side.

 

 

 


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