Classic Reuben Sandwich
Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time • Corned beef leftovers from your St. Patrick's dinner make this sandwich special.| Ingredients |
|---|
| 1 lb. thinly sliced deli corned beef or leftover cooked corn beef |
| 2 Tbsp. butter, softened |
| 8 slices marbled rye or pumpernickel bread |
| 8 slices Swiss cheese |
| 1-1/2 c. sauerkraut, well drained |
| 1/4 c. Thousand Island dressing |
| Thousand Island dressing (optional) |
Directions:
1. Lightly spread butter on one side of each bread slice.
2. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1/4 of sauerkraut and 4 oz. corned beef. Spread 1 Tbsp. dressing on unbuttered side of 2 bread slices; top sandwich with bread slice butter side up.
3. Cook sandwiches 4-6 min. or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with Thousand Island dressing, if desired.
* Makes 4 sandwiches.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 619; Total Fat: 34g; Saturated Fat: 17g; Cholesterol: 143mg; Total Carbs: 38g; Fiber: 5g; Sodium: 2361mg;