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Reuben sandwiches

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Ingredients/Components

salt - 1/4 tsp
butter - 1 Tbsp
vinegar - 1 tsp
butter, melted
pepper - 1/8 tsp
Worcestershire sauce - 1/2 tsp
chopped onion - 1/4 c
catsup - 1 Tbsp
chopped green pepper - 1/4 c
mayonnaise - 1/2 c
shredded Swiss cheese - 2 c
drained sauerkraut - 1 c
shredded corned beef - 1 lb
slices rye or pumpernickel bread - 8 item

How to make reuben sandwiches:

Sandwiches:1/4 c. butter, melted8 slices rye or pumpernickel bread2 c. shredded Swiss cheese1 lb. shredded corned beef1 c. drained sauerkraut Preheat oven to 350°. For sauce, in small skillet, melt butter. Add green pepper and onion. Cook and stir over medium heat until tender. Transfer to small mixing bowl. Stir in mayonnaise, catsup, vinegar, Worcestershire sauce, salt and pepper. Set aside.

For sandwiches, brush melted butter on one side of each slice of bread. Place 4 slices, greased side down, on foil-lined baking sheet. Spread each with 1 tablespoon sauce. Layer each with 1/2 cup cheese, 1/4 pound corned beef and 1/4 cup sauerkraut. Top with remaining 4 slices bread, greased side up. Cover sandwiches with foil and seal tightly.

Bake at 350° for 15 minutes. Remove foil. Set oven to broil and/or 550°. Broil 2 to 3 inches from heat for 2 to 5 minutes on each side to toast. Makes 4 sandwiches.

Rachel Sandwiches: Follow the recipe, omitting sauerkraut.

Recipe categories: Lunch/snacks, Main dish, Sandwich.

Rating:

3.6

Average rating: 3.6, total votes: 8

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