My favorite sandwich is a corned beef Reuben, but finding one in a restaurant that's done to perfection is challenging. The best one I ever had was in Montreal. This comes real close!
Ingredients
- 1 teaspoon salted butter , softened
- 2 slices pumpernickel bread
- 3 slices Swiss cheese
- 2 teaspoons Thousand Island salad dressing
- 4 slices deli sliced corned beef
- 0.25 cups sauerkraut , drained
- 1 large dill pickle , sliced
Instructions
-
1
Preheat a large skillet or griddle over medium heat.
-
2
Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.
-
3
While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.
-
4
Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.
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5
Serve with dill pickle.
Nutrition Facts
Per serving
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