Reuben Sandwiches

Alright, everyone, tonight was Reuben Night at my house!  The recipe below is one I adapted from AllRecipes.com.  It’s still tasty using the pre-made Thousand Island Dressing, but I prefer to use my own sauce mixture.  The sauce is quick & easy to prepare:

Take ½ cup ketchup, 1 cup mayo, ¼ cup relish, and a dash of Worcestershire sauce and combine them in a small bowl.  And there ya’ have it!  Use this in place of where Thousand Island dressing is called for, if you prefer. 

Also, instead of using rye bread, which is ordinarily used for Reubens, I used peasant bread. I’ve done these with the rye before, but wanted to try it with another kind of bread.  I really enjoyed this version, maybe even more so than with the rye.   If you plan on using peasant bread, make sure to choose a loaf large in size because well-made versions are made with a lot of ingredients, which is also the reason this type of bread is more appealing to your taste buds. 

Eat this slowly and savor every bite!

Photo: Allrecipes

Ingredients

2 tablespoons butter

8 slices rye bread

8 slices deli sliced corned beef

8 slices Swiss cheese

1 cup sauerkraut, drained

1/2 cup Thousand Island dressing

 Directions

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.