Rueben Sandwiches
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 11:10am

Ingredients




8 slcs Rye or pumpernickel bread
3 tablespoons Margarine or butter, softened
1 cup Thousand Island or Russian salad dressing
1 pound Thinly sliced cooked corned beef
4 slcs Swiss cheese, (1 ½ ounces)
1 cup Sauerkraut, well drained

Preparation

1 Spread one side of each slice of bread with margarine and the other side with salad dressing. With margarine side down, top four slices of bread with meat, cheese and sauerkraut. Top with remaining bread slices, dressing side down. In large skillet cook 2 sandwiches over medium-low heat for 4 to 6 minutes or till bread toasts and cheese melts, turning once. Repeat with remaining sandwiches. 2 Makes 4 servings.

About


This is a wonderful Rueben Sandwich recipe that I got out of BETTER HOMES AND GARDENS NEW COOK BOOK, that came out in 1991