A good ole’ fashioned Corned Beef Reuben Sandwich. Pile it high and serve on rye.
Recipe Serves: 1
2 tbsp Butter, unsalted softened
2 slices Rye Bread
¼ cup Thousand Island dressing
4 slices Cooked corned beef brisket, thin
3 tbsp Sauerkraut, drained
Caraway seeds, optional
2 slices Swiss cheese, imported
- Butter one side of each slice of rye bread and place one slice of the bread buttered side down on a flat surface.
- Add ingredients in the following order: 2 tbsp of Thousand Island Dressing, corned beef, sauerkraut (with optional caraway seeds added if desired), Swiss cheese, and an additional 2 tbsp of Thousand Island Dressing. Crown the sandwich with the remaining slice of rye, buttered side up.
- Preheat sauté pan over medium-high heat, place sandwich in pan, and heat sandwich approximately 3 minutes on each side until the bread is golden brown and the cheese is melted.