Title: Grilled Reuben Sandwiches
Categories: Jewish Sandwich
Yield: 1 Servings
| 1 | c | Commercial thousand island |
| | | Dressing, divided |
| 18 | sl | Rye bread |
| 12 | sl | Swiss cheese |
| 1/2 | c | Canned sauerkraut, drained |
| 24 | sl | Thinly sliced corned beef |
| | | (about |
| 1 | | Pound) |
| | | Butter or margarine, soften |
Spread 2/3 cup Thousand Island dressing on one side of 12 slices of bread;
arrange 1 slice cheese, 2 teaspoons sauerkraut, and 2 slices corned beef
evenly over each slice. Stack to make six (2-layer) sandwiches spread
remaining 1/3 cup dressing on remaining 6 bread slices, and invert on top
of sandwiches.Spread butter on outside of top slice of bread; invert
sandwiches onto a hot skillet or griddle. Cook until bread is golden.
Spread butter on ungrilled side of sandwiches; carefully turn, and cook
until bread is golden and cheese is slightly melted. Secure sandwiches with
wooden picks; cut crosswise into thirds. Serve hot. Yield: 6 servings.