Lunch Break Reubens
Recipe - Dearborn Market
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
$3.49
$0.44/oz
Pepperidge Farm® Jewish Rye Jewish Rye Seeded Bread, 16 Ounce
$3.99
$0.25/oz
Wish-Bone Thousand Island Dressing, 8 Fluid Ounce
$2.49
$0.31/fl oz
jp o'reilly's usda choice corned beef brisket, 3.1 Pound
$5.99 avg/ea
$1.93/lb
B&G Sauerkraut, 8 Ounce
$1.69
$0.21/oz
Sargento Swiss Shredded Cheese, 5 Ounce
$3.99
$0.80/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.