Grilled Reubens

• 8 slices rye bread. (I like to use the darkest, strongest rye bread I can find. Our favorite is some sort of Dimpilmeier rye. I admit the rye bread in the photo is a little anemic.)
• prepared hot mustard or horseradish. (I use President’s Choice Sweet with Heat Prepared Mustard.)
  
• 1 lb. thinly sliced deli corned beef
• 4 slices Swiss cheese
• 1 small can sauerkraut, rinsed and well drained
• 2 tablespoons butter
• Thousand Island dressing.
  

Directions:

1. Spread prepared hot mustard or prepared horseradish on one side of four slices of rye bread.
   
2. Layer each slice  with corned beef, then a slice of Swiss cheese, then sauerkraut.
   
3. Spread Thousand Island dressing on one side of the remaining slices of bread and place one slice, dressing side down, on top of the sauerkraut layer of each sandwich.
   
4. Spread butter on the top and bottom of each sandwich and then grill them, one side at a time, in a large skillet. Or you can do like I do and grill them both sides at once on your George Foreman grill. Makes 4 sandwiches.
   

This recipe is posted for tomorrow’s Recipe Round Up, which will feature sandwiches of all kinds. I encourage you to post your favorite sandwich recipe and join in the fun. You’ll find everything you need to know to participate here.

Comments

[Kim from Hiraeth]

That's how I make mine except I use pumpernickel. Only because I just can't find a really good, dark hearty rye bread.

[rebecca]

Sometimes I use pumpernickel, too. It just depends on what I have and what I can find.

[rosemary]

I haven't made grilled Reubens in ages, but this makes me want to haul the grill pan out!

[ellen b]

Now that looks like one good sandwich. The bread, the innerds, the spreads...yum.

[Cindy Swanson]

And suddenly...I'm HUNGRY! :)

[nikkipolani]

Oh my goodness, that looks fantastic to my breakfast-deprived eyes! My "sandwich" isn't nearly as hearty...