Reuben Sandwich – Recipe of the Week

For last week’s recipe, I posted a wonderful corned beef & cabbage recipe just in time for St. Patricks day.

Chances are, you may still have some of that deliciously tender corned beef left over.  If that is indeed the case, look no further than this recipe for a way to use it up and enjoy it a second time!

4 tablespoons butter
8 slices rye bread
8 slices corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Mustard (of your choice)

1) Preheat a large skillet or griddle on medium heat.  Heat sauerkraut in microwave for approximately 20 seconds (or until warm).
2) Spread butter on one side of each bread slice.  Spread mustard on one side of each slice of swiss cheese.  On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese (mustard side of swiss cheese slices should face the center of the sandwich). Top with remaining bread slices, buttered sides out.
3) Grill sandwiches until both sides are golden brown, about 5-10 minutes per side. Serve hot.


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