I feel a bit silly even listing a recipe for these, but they’re one of Hubby’s favorite lunches, so I think they deserve a mention. Hubby works from home, so we are frequently together for lunch. This is something that we ONLY make when the kids are not around, because neither of them have the slightest interest in these, although we find them QUITE tasty.
Reuben Sandwiches (makes 2)
for sandwiches:
4 slices seeded rye bread
6 to 8 slices deli-sliced corned beef
3 to 4 slices Swiss cheese
about 1 cup sauerkraut
about 2 Tbsp butter
for dressing (you’ll have a little left over):
1/4 cup mayonnaise
1 Tbsp ketchup
1 Tbsp pickle relish
Mix together the dressing ingredients in a small bowl. Lay out the bread slices and spread one side of them lightly with the dressing. Top two of the bread slices with the cheese, then sauerkraut, then the corned beef, then top with the other two bread slices. Heat a large skillet over medium heat and melt half of the butter in it. Gently place the sandwiches into the skillet and cook until the bottom side is golden-crunchy. Remove the sandwiches, temporarily, from the skillet and set aside. Add the remaining butter to the skillet and then cook the sandwiches on the other side. When the second side is golden-toasted, remove the sandwiches from the skillet, cut in half and enjoy.