One of our go-to quick meals in my household is a Reuben sandwich. They are quite tasty and simple to make. Large bowls of hot vegetable soup and dill pickles on the side go well with them when I serve them.
8 slices rye bread
½ cup Thousand Island dressing
8 slices Swiss cheese
8 slices deli sliced corned beef
1 cup sauerkraut, drained
2 tablespoons butter, softened
- Over medium heat, preheat a sizable griddle or skillet.
- Spread Thousand Island dressing equally on one side of the bread slices. Place one slice of Swiss cheese, two slices of corned meat, one-fourth cup of sauerkraut, and a second slice of Swiss cheese on four slices of bread. Add the remaining slices of bread on top, dressing-side down. Butter each sandwich’s top.
- Place the sandwiches on the heated griddle, butter side down, and then butter the tops of each sandwich. Grill for about 5 minutes per side, or until both sides are golden brown. Serve warm.