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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. My mouth waters just thinking of these sandwiches, confesses Kathy Jo. I adapted the recipe from one my mother found several years ago. Ingredients:
12 ounces thinly sliced corned beef |
8 slices light or dark rye bread |
1 can (8 ounces) sauerkraut, rinsed and well drained |
1/2 cup thousand island dressing |
4 slices swiss cheese |
butter |
Directions:
1. Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches.
2. In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted. Yield: 4 servings.
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