Reubens

 Reuben Sandwiches have long been a favorite of mine. Bettie and Lyle are also fans of them and I usually buy corned beef from the meat counter at our local Fareway store. If you are lucky enough to have some leftover corned beef from your brisket it really is so much better than the deli slices. 
This photo is from Sue as I gave her enough of our leftovers to make them. Guess it is the German in us as we are fans of sauerkraut and rye breads. Sue however makes her own rye bread, I buy mine.
 Reuben Sandwiches
Yield: 2 sandwiches
⅜ cup Sauerkraut
4 slices Rye or bread of your choice
2 tablespoons Thousand Island Salad Dressing
3 ounces Swiss Cheese slices
4 ounces Corned Beef Brisket - thinly sliced
 Drain sauerkraut well, press out as much liquid as you can. Brush the outside of the bread with butter. Spread inside of each slice with the dressing. Layer one slice of cheese, 2 ounces of corned beef, 3 tablespoons sauerkraut and a cheese slice.

Top with bread, butter side up. Grill in electric frying pan, grill or sandwich grill. Heat until bread is browned, turn over and brown other side. Cheese should be melted and sauerkraut and meat warm.

2 comments:

  1. I definitely use black rye bread. Yum! (It's good toasted with grape jam too! ...or grilled cheese.) I had a Reuben at a restaurant that uses coleslaw instead of kraut. It was actually really good! Also, I'm not that crazy about corned beef, so I make ours with a mix of pastrami & corned beef. We use mustard instead of the Thousand Island since TI not something I normally have on hand, though I make a version of it for a different sandwich. If Reuben sandwiches are on a menu, I'm likely to give it a try since it's one of my favorite sandwiches!

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    Replies
    1. Good Morning Nadine,
      Bettie is a fan of the dark rye bread also. I alas, can no longer eat the bread but still can have the corned beef and sauerkraut. Yes we make it with pastrami sometimes also.

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