Reuben Sandwiches

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I was recently part of a sandwich swap and realized I hardly had any sandwiches in my blog!  I found this to be odd because I eat sandwiches for lunch 2-3 days a week but I never blog any of them.  On a whim one day I went to the market and bought corned beef, Swiss cheese, and sauerkraut.

I’ve never been a huge fan of Thousand Island dressing.  I just don’t like the way it tastes.  I searched around to find a homemade recipe that I thought I would like.  This one hits the spot.  It’s so much better then the bottled stuff.

The Reubens turned out awesome.  The bread was lightly toasted, the cheese was melted, and the meat was hot.  The sandwiches were stacked high and were bursting with flavor.  We can’t wait to have them again soon!

Reuben Sandwiches (dressing recipe from The Galley Gourmet)
For the sandwich:
8 slices marble rye bread
8 slices Swiss cheese
4 oz. corned beef, thinly sliced
1 c. sauerkraut

For the Thousand Island Dressing:
1/2 c. mayonnaise
2 T. Heinz Chili Sauce
2 T. finely minced pickles
1 T. finely minced onions
1 t. Worcestershire sauce
1 t. finely chopped parsley
1/2 t. salt
1 t. black pepper

1.  In a small bowl combine all the ingredients for the dressing.  Mix thoroughly.   Cover and refrigerate at least 1 hour before using.

2.  In a small skillet oven medium heat saute the corned beef until it is hot.

3.  Preheat the broiler to high.  Place marble rye slices on a heavy baking sheet.  Broil 6 inches from heat for 1 minute per side.  Remove from oven.

4.  Place 2 slices of Swiss cheese on 4 slices of the bread.  Place 1/4 cup of sauerkraut on the other 4 slices of bread.  Broil for 1 minute.

5.  Remove from the oven.  Divide the corned beef and place on top of the sauerkraut.  Place a tablespoon of dressing on top of the corned beef.  Top with the bread that has the Swiss cheese on it.  Serve immediately.