Reuben Sandwiches
Ingredients
2 cups sauerkraut
12 slices hot cooked Sammy Steer Corned Beef
12 slices dark rye bread
3/4 cup Thousand Island Dressing
12 slices Swiss cheese
1/2 cup Roberts Butter dill pickles
Preparation
Heat sauerkraut; drain. Place corned beef on half of bread slices. Spread about 2 tablespoons of salad dressing over meat; top with hot sauerkraut and Swiss cheese. Butter remaining bread slices generously. Place atop sandwiches, buttered side out. Grill, buttered side down, until cheese begins to melt. Butter top slices of bread; turn and grill until nicely browned. Serve hot with dill pickles.
Yield: 6 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.