Classic Reuben Sandwich
This double-layer version of the deli classic offers an interesting twist by using cooked cabbage slaw in place of traditional sauerkraut.
2 tablespoons butter or margarine
1 (10-ounce) package shredded cabbage
2 tablespoons white vinegar
1/4 teaspoon salt
1 (16-ounce) bottle Thousand Island dressing
18 thin slices of rye bread
12 sandwich size Swiss cheese slices
2 pounds corned beef, thinly sliced
Softened butter or margarine
- Melt 2 tablespoons butter in a nonstick 5 quart sauté pan over medium-high heat; add cabbage, vinegar, and salt, and sauté until tender. Drain, if necessary, and let stand 30 minutes.
- Spread dressing evenly over 1 side of each bread slice. Layer 12 bread slices evenly with cheese, cabbage mixture, and corned beef. Stack layered bread to make 6 (2-layer) sandwiches, and top with remaining bread slices.
- Spread softened butter over the top of each sandwich.
- Wipe pan clean, and cook sandwiches, buttered side down, over medium heat 4 minutes or until golden. Spread butter on uncooked side of sandwiches; turn carefully, and cook until golden. Serve immediately.
Makes 6 servings.