Classic Reuben Sandwich

  • 8 slices rye bread
  • 1 cup your favorite coleslaw
  • 1 lb corned beef
  • 4 slices Swiss cheese
  • 1 cup sauerkraut
  • 1/2 cup thousand island dressing
  • Butter or olive oil for cooking

For raw corned beef: place cured meat in a large sauce pot. Add enough water to cover 2 inches above the meat. Place on a medium flame and bring to a boil, then reduce heat until just barely simmering. Cook for 3 hours or until meat is very tender. Cool completely before slicing. To assemble sandwiches: spread 4 slices of bread generously with dressing. Top each one with sliced beef, sauerkraut, coleslaw and a slice if cheese. Top with another slice of bread. Grill the sandwiches in a large skillet with butter, as you would a grilled cheese, until the cheese is melted and the bread is golden brown. Makes 4 sandwiches.

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