Cooking on a Shoelace

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Easy Rueben Sandwiches

12 slices rye bread
12 slices Swiss cheese
2 pounds corned beef, sliced thin
2 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on
6 slices of rye bread; top with desired amount of sauerkraut and
Thousand Island dressing. Place remaining 6 slices of rye bread on
top and butter both sides of the sandwich. Grill in skillet on each
side until brown. Slice and serve.

We like Ruebans and the advantage of making them at home is that youcan control the amount of dressing and also the amount of saurkraut to use.

I also use a spicy Russian dressing instead of thousand Island dressing on mine as Hubby doesn't really like thousand island dressing.

One thing to remember when making these ti to be sure that your kraut is well drained. I even pat mine dry after draing it for at least a half hour. If you don't then the side that the krout is on the bread becomes soggy even with grilling.

You can buy corn beef and make it for the sandwiches but I have found that buying sliced corn beef is for me a better solution. They are thinner slices than I can make and as far as I am concerned works better

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