Classic Reuben Sandwich
Use deli corned beef or corned beef leftovers from your St. Patrick's dinner to make this classic sandwich.
1 pound thinly sliced deli corned beef or leftover cooked corn beef
2 tablespoons butter, softened
8 slices marbled rye or pumpernickel bread
8 slices Swiss cheese
1 1/2 cups sauerkraut, well drained
1/4 cup Thousand Island dressing - divided use
Thousand Island dressing (optional)
- Lightly spread butter on one side of each bread slice.
- 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 ounces corned beef. Spread 1 tablespoon dressing on unbuttered side of 2 bread slices; top sandwich with bread slice 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.
Makes 4 sandwiches.
Nutritional Information Per Serving (1/4 of recipe): Calories: 619; Total Fat: 34g; Saturated Fat: 17g; Cholesterol: 143mg; Total Carbs: 38g; Fiber: 5g; Sodium: 2361mg.
Recipe and photograph courtesy of The Beef Checkoff.