Wednesday, March 17, 2010

Reuben Sandwiches, Green Salad, Peas

I got this Reuben sandwich recipe from AllRecipes.

2 T butter
8 slices rye bread
8 deli slices corned beef (I'll be using thin slices leftover from Wednesday's corned beef)
8 slices Swiss cheese
1 c sauerkraut, drained
1/2 c thousand island dressing

Preheat a large skillet on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 c sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered side out. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Prepare green salad.

Microwave peas. Season with salt and pepper.

I was a little skeptical about this odd assortment of flavors, but we ended up loving these sandwiches! I actually liked the corned beef MUCH better in this sandwich than by itself. It was also way way easier to slice it when it was cold out of the refrigerator. I don't have too many other uses for sauerkraut, but this one was worth the purchase.

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