Rueben on Rye Sandwich Recipe

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A lunch time favorite filled with corned beef, Swiss cheese and sauerkraut. Served on rye or pumpernickel.
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  • 8 ounces corned beef, thinly sliced
  • 8 ounces swiss cheese, sliced
  • 8 ounces sauerkraut, drained
  • 1/2 cup Thousand Island dressing
  • 8 pieces rye bread, or pumpernickel
  • 2 tablespoons soften butter for spreading on the bread - may need more
Container: a skillet
10 mins
5 mins
  • Butter one side of each slice of bread. On 4 slices of bread, buttered side down, arrange slices of Swiss cheese, corned beef, sauerkraut and dressing. Cover with the remaining slices of bread buttered side up.
  • In a large non-stick skillet over medium high heat, place the sandwiches butter side down and brown on each side until cheese starts to melt.
  • Slice in half and serve. Garnish with a pickle. (If you don't have Thousand Island dressing on hand, you may use a mixture of 1/2 cup mayonnaise, 1 tablespoon of ketchup and salt and pepper to taste.)
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