This recipe for a Reuben Sandwich is perfect for St. Patrick’s Day. This is a standard recipe for that wonderful sandwich. Growing up in New York… it’s a staple in every Jewish Deli …. and in my opinion, the best way to have a corned beef sandwich.
This recipe is from the folks at Sargento…. Sargento cheese is soooo good…. I look for it whenever I need cheese. They have a terrific website that has really good recipes using their products…. You should take a peek at it….Sargento Cheese.
Reuben Sandwich Recipe:
All you need:
2 slices rye bread
3 oz. sliced corned beef
1/3 cup sauerkraut, drained
1 Tablespoon Thousand Island salad dressing
2 slices Sargento Deli Style Sliced Swiss cheese
4 tablespoons butter, softened
All you need to do:
Top 1 bread slice with corned beef, sauerkraut, dressing and cheese.
Top with remaining bread slice.
Spread the butter on the outside of the sandwich.
Cook on a pre-heated griddle or skillet over medium heat for 4 minutes per side or until golden brown. Serve hot.
3 comments:
A rueben is my all time favorite sandwich. It's got the best combination of salty, fatty, vinegary, crunchy, creamy.. it's got it all!
Oh I know... the picture looks so darn good... I want it for supper!
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