 Classic Rueben Sandwiches
and a Southwestern Twist!
Makes 4 sandwiches.
Total preparation and cooking time: 25-30 minutes
Ingredients:
12 ounces thinly sliced deli corned beef or your leftover corned beef slices
2 tablespoons butter, softened
8 slices marbled rye or pumpernickle bread
8 slices reduced fat or regular Swiss cheese
¼ cup reduced fat or regular Thousand Island dressing
1½ cups sauerkraut, well drained
Directions:
- Lightly spread butter on one side of each bread slice.
- Heat large nonstick skillet over medium heat. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, ¼ of the sauerkraut and 3 ounces corned beef. Top with 2 bread slices butter side up.
- Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.
Cook's Tips For a Southwestern Twist:
- Use tortillas instead of bread slices to build a Rueben Quesadilla!
- Assemble and pan-toast as directed above. Slice into wedges and serve with a small ramekin of extra Thousand Island dressing, for dunking.
|