Sunday, October 10, 2010

Grilled Rueben Sandwiches

I served this with kettle cooked (reduced fat) chips, dill pickle slices and grilled onions and mushrooms.  This was a satisfying meal that took me about 15 minutes to make.  Thank goodness for quick and easy meals every now and then huh?

2 Slices rye bread
1/4 lb. sliced organic corned beef
1 1/2 slice Swiss cheese
1/3 cup sauerkraut (drained well of liquid)
2 tbsp. 1000 island dressing
1 tbsp butter (to spread on the outer pieces of bread)

Assemble the sandwich by laying down the cheese, then the sauerkraut, then the sauce, and then the cheese.  Spread softened butter on either side of the outer sides of the bread and transfer to a grill pan which has been turned on to medium-low heat.  Allow the sandwich to toast, applying a little pressure with your spatula to flatten the sandwich down a bit.  Flip when the first side is golden brown.

I personally like my Reuben better with French dressing as opposed to 1000 island or Russian dressing which is impossible to find apparently.   I also much prefer not using rye bread but for the sake of keeping the recipe with some semblance of the real thing, I kept the rye bread.

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