Recipe by Pam Anderson
"Generous layers of corned beef, cheese and sauerkraut all grilled together for a mouthwatering sandwich."
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light rye bread, divided
Thousand Island dressing
deli corned beef, thinly sliced
butter, room temperature
My husband and I love reuben sandwiches and this recipe is definately a classic. I do use margarine sparingly on the bread. I like one reviewer's suggestion to dip the sandwiches in the dressing and will try that next time I make these.
Classic indeed. I would like to try this next time as an open-faced reuben. Very good though.
Excellent sandwich. After grilling, I added spicy brown mustard to please my husband.
I love this classic sandwich. It is very delicious, which is odd because I don't like sauerkraut, Thousand Island dressing or rye bread. But all together I guess it's a masterpiece. I also like to mix one part Thousand Island and one part spicy Russian dressing for the sauce.
A really great sandwich and easy to make. Thank you!!
This was awesome! My whole family loved it! The kids did ask for the kraut to be left off though. You could make this with any kind of deli meat and it would be delicious.
This recipe is easy, simple, and soooo tasty! I substituted provolone cheese for the swiss cheese and followed the instructions but you really do not need to measure out all of the ingredients. You won't be disappointed!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Reuben Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 414
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