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Amy Kushnir of My Texas Today prepared this Reuben Sandwich recipe on News 8 Daybreak Saturday, March 16.


INGREDIENTS

  • 2 slices rye bread
  • 2 - 3 slices Swiss cheese
  • 2 Tbs. Thousand Island dressing, or Russian dressing
  • 4 - 5 thin slices corned beef (from the deli)
  • 1/3 cup sauerkraut, thoroughly drained
  • 4 Tbs. butter

DIRECTIONS

  1. Melt 2 Tbs. butter over a griddle or skillet on med - high heat.
  2. Spread small amount of dressing over one slice of rye bread and lay dry side on top of melted butter. Turn heat down to med - low.
  3. Stack 1 slice of cheese, all sauerkraut, 1 Tbs. dressing (spread evenly), corned beef and 1 more slice of cheese on top of open bread.
  4. Top the layers with second piece of rye bread that also has dressing spread over one side and generously buttered on the other. (leave the buttered side up)
  5. Press down with spatula on sandwich.
  6. Once cheese starts to melt (about 6 min.), gently flip the sandwich over for an additional 6 min. to melt cheese and heat through. When sandwich is golden brown and crispy pull off griddle.
  7. Cut in half and enjoy!


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