With St. Patrick’s Day just around the corner, a recipe for a Classic Reuben Sandwich sounded perfect.  This recipe is from Friendship Club’s 1981 Cookbook “Todd Valley Friendship Club Potluck Recipes”.

    

Classic Reuben Sandwich

8 Slices Rye bread          1 cup Sauerkraut, drained

4 tab. butter                       2 tab. Thousand Island Dressing

1 lb. thinly sliced Corned Beef,                       4 slices Swiss cheese

    from deli or cooked roast

 

Directions

                                

Butter one side of each bread slice. Place bread buttered side down in a large skillet over medium heat. Place 1/4 lb. corned beef on 4 rye bread slices. Top evenly with sauerkraut. Spread dressing on rye bread slices.  Spread dressing on remaining bread slices and top with cheese.  Cook for about 5 minutes or until bread is golden brown and sandwich ingredients are hot.  Close sandwiches and remove from skillet.  Serve hot.  Makes four sandwiches.  Enjoy!!

Recipe by

Patty Knight

Submitted by

Margaret Venturini

Foresthill Friendship Club

 

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