Reuben Sandwich
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Reuben Sandwich
Last updated 6/12/2012 1:20:14 AM. Recipe ID 51881. Report a problem with this recipe.
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      Title: Reuben sandwich
 Categories: Sandwich
      Yield: 4 Servings
      8 sl Rye bread with caraway seeds
    1/4 c  Unsalted butter; softened
    3/4 c  Thousand Island dressing
    1/4 lb Corned beef; thinly sliced
      1 c  Sauerkraut; well drained
    1/2 lb Swiss cheese; shredded
  Lay out the bread slices and spread 1 side with butter. Turn and
  spread other side with Thousand Island Dressing. Lay meat on the
  dressing spread side of 4 of the slices, tucking in any overhang.
  Spread sauerkraut evenly atop the corned beef, then distribute the
  chesse over the sauerkraut. Top with remaining bread slices, butter
  side out, and press down tightly. Heat large nonstick skillet or
  griddle to medium heat. Working in batches if necessary, fry
  sandwiches until golden, about 5 minutes, pressing down several times
  with spatula. Carefully turn and cook pressing down, until second
  side is golden and cheese has melted, 3-4 minutes. Turn againand cook
  2-3 minutes more.
  Nutritional info per serving: 705 cal; 50g fat(64%), 36g carb Source:
  Diner: The Best of Causal American Cooking by Diane Rossen Worthington
  (Sunset) Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96

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Recipe ID 51881 (Apr 03, 2005)

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