Lunch Break Reubens
Recipe - Gourmet Garage of West 66th
Lunch Break Reubens
0
Servings4
Cook Time20 Minutes
0Ingredients
4 Tbs butter, softened
8 slices rye bread
1/2 cup Thousand Island dressing
1 lb thinly sliced corned beef
1/2 cup sauerkraut
1/4 lb sliced deli Swiss cheese
Directions
1.Spread butter on 1 side of each bread slice. Spread dressing on other side of 4 bread slices.
-
On top of dressing arrange corned beef, sauerkraut and cheese. Top with remaining bread slices, buttered side up
-
Heat a heavy skillet over medium heat. Cook sandwiches in batches until toasted and cheese is melted, about 2 minutes per side.
0 minutes
Prep Time
20 minutes
Cook Time
4
Servings
0
Calories
Shop Ingredients
Makes 4 servings
Kerrygold Butter Sticks - Salted, 8 Ounce
$4.99
$0.62/oz
Pepperidge Farm® Jewish Rye Jewish Rye Soft Bread, 16 Ounce
$3.99
$0.25/oz
Marie's Thousand Island Dressing, 12 Fluid Ounce
$4.99
$0.42/fl oz
jp o'reilly's usda choice corned beef brisket, 3.1 Pound
$6.99 avg/ea
$2.25/lb
Not Available
Land O'Lakes Cheese - Swiss Shingle Pack Slices, 6 Ounce
$4.99
$0.83/oz
Directions
1.Spread butter on 1 side of each bread slice. Spread dressing on other side of 4 bread slices.
-
On top of dressing arrange corned beef, sauerkraut and cheese. Top with remaining bread slices, buttered side up
-
Heat a heavy skillet over medium heat. Cook sandwiches in batches until toasted and cheese is melted, about 2 minutes per side.