REUBEN SANDWICHES

There's nothing like a Reuben Sandwich! Hot, crunchy, savory, melty, what a treat. This is such a good way to use your corned beef leftovers. This sandwich is built, not just slapped together. There is the right way to make it and then you can always modify it to your liking. I'll show you what I like and how to build it.


REUBEN SANDWICHES
makes 2 large sandwiches

Ingredients:
4 slices Rye Bread
6-8 oz cooked Corned Beef
2-4 oz sliced Swiss Cheese
2-4 oz Sauerkraut
2 slices Onion
Butter
Mustard (optional)
Russian Dressing (optional)
Pickles

Directions:
Heat the sauerkraut in a pan and keep warm until ready to add to sandwich. Chop the onion and saute in a little oil or butter until soft, not brown. Set onions aside.

Slice the cooked corned beef as thin as possible. Slice the Swiss cheese. Lightly butter one side of each slice of bread. (no one said this was a low cal meal!)

Heat your skillet to medium. Place the bread buttered-side down in the pan. Put some of the sauteed onions on this slice of bread.

Put the other slice of buttered bread in the skillet. Put the sliced Swiss cheese on this slice of bread.

Now layer the sliced corned beef on top of one slice.

Put both sides together and allow to brown over medium-low heat.

Turn it over and allow the other side to brown. Remove from heat and open up to add the heated sauerkraut. Add mustard and/or Russian Dressing now if you want.

Close up and slice in half, add a pickle and enjoy!

Try this and let me know how it turns out. I'd love to hear from you, just leave a comment below.