Classic Reuben Sandwich

Products in this Recipe:
Sauerkraut
Corn
Prep time:
6 min.
Cook time:
5 min.
Total time:
11 min.
Yield:
4 Servings
Ingredients (Paragraphs)
1 (8 oz.) can Crispy Sauerkraut, drained
0.25 tsp. dill seed
0.125 tsp. garlic powder
0.5 cup creamy French dressing
0.5 lb. corned beef, thinly sliced
0.5 lb. Swiss cheese
2 tbsp. melted butter or margarine
8 slices rye bread
Directions

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing. Top 4 slices with corned beef, sauerkraut, cheese, and remaining bread. Brush melted butter or margarine on both sides of sandwich. Grill in skillet or electric sandwich toaster until cheese is melted.

More Healthy Meals

Autumn Harvest Carrots

In medium saucepan melt butter; add all remaining ingredients, except Whole Baby Carrots.

Bean, Tortellini, & Pesto Salad

Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

Beet Flat Bread

Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

Corn & Blueberry Muffins

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.