Reuben
Sandwiches
2 slices
rye bread per sandwich
Prepared
mustard
Swiss
cheese, sliced
Sauerkraut,
drained
Corned
beef, sliced thinly
1. For
each sandwich, spread both bread slices lightly with mustard. (I sometimes add
a bit of Miracle Whip)
2. Top
with a single layer of Swiss cheese.
3. Spread
a thin layer of drained sauerkraut on top.
4. Finish
by piling with thin slices of corned beef.
5. Butter
top of sandwich and place buttered-side down on hot skillet. Now butter the top
of the other bread slice.
6. Grill
both sides until cheese has melted and bread is golden brown.
7. Serve
traditionally, with a slice of dill pickle on top.
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