Recipe: Reuben Sandwich



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:

ngepot said...
This comment has been removed by a blog administrator.
Aimee said...

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!

Linda said...

Oh I know... the picture looks so darn good... I want it for supper!

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