Thursday, June 25, 2015

Classic Corned Beef on Rye
























It's lunch time!  Who doesn't love this classic sandwich? Tender corned beef on fresh rye bread with a touch of creamy cold slaw to top it all off!  Oh Yum! 

Classic Corned Beef on Rye
4 ounces thinly sliced corned beef
2 slices rye or pumpernickel bread (I used marbled rye)
2 slices Swiss cheese
sauerkraut, well drained
1 tablespoon Thousand Island dressing

 Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted.  Add top slice of bread.
























Classic Reuben:

Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.

Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.
























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