Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 15 Times
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Reuben Sandwich
Cookbook
This substantial sandwich, a delicatessen standard, could very well have been invented in Omaha, and not New York. Good with sour dill pickles.
Yield : Makes 4 sandwiches
Prep Time : 10 mins
Cooking Time : 8–12 mins
Ingredients
- 8 oz (225g) sauerkraut
- 8 slices rye bread
- ½ cup store-bought Russian salad dressing
- 12 oz (340g) sliced corned beef
- 4 oz (115g) sliced Swiss cheese
- 4 tbsp butter
Directions
1. Rinse the sauerkraut in a colander. Place a plate on top and let drain in the sink for 15 minutes.
2. Spread the bread slices with the dressing. Divide the corned beef, Swiss cheese, and sauerkraut over 4 slices. Top each with a bread slice, dressing side down.
3. Melt 1 tbsp of butter in a very large frying pan over medium heat. Add 2 of the sandwiches and top each with a small heatproof plate. Cook for about 2 minutes, or until the underside is golden brown.
4. Flip the sandwiches over, removing and replacing the plates. Add 1 tbsp of butter and cook another 2 minutes, or until the other side is golden brown. Transfer to a platter and tent with aluminium foil. Repeat with the remaining sandwiches and butter. Serve hot.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
912 kcal
31 % daily value
17 % daily value
6 % daily value
461 mg
67 mg
39 g
10 g
5 g
86 g
140 mg
2528 mg
19 g
46 g
41 % daily value
