Reuben Sandwiches
10 mins prep10 mins cook
Buttery grilled rye with creamy thousand island, tangy sauerkraut, swiss cheese and corned beef.
0 servings
What you need
Instructions
0 Make your slow roasted corned beef 1 Drain the sauerkraut for a few minutes in a mesh strainer 2 Place a flat griddle or large skillet over medium heat 3 Butter one side of two slices of marbled rye bread and place them buttered side down onto the griddle 4 Place two slices of Swiss cheese onto one of the slices and a generous amount of thousand island dressing onto the other slice 5 Add 1/4 cup of drained sauerkraut over the thousand island dressing and several slices of corned beef over the Swiss cheese 6 Combine the two halves into a sandwich and transfer onto a cutting board 7 Slice the reuben in half and serve with chips and picklesView original recipe