Recipe - Pats Reuben Sandwiches

Thin slices of leftover
corned beef
Rye bread
Honey mustard
Thousand Island Salad
Dressing
Bavarian sauerkraut; (the
one in a can, with caraway
seeds), drained
Cheese either Jarlsberg;
or another buttery Swiss,
or just good ol' Kraft
*process* Swiss cheese
slices

Toast the rye bread; spread every square inch of one side of both slices of
toasted bread with honey mustard. Spread a generous amount of Thousand
Island Dressing over the mustard. If I use Jarlsberg or another buttery
Swiss, I shred it and put a pile on one slice. Then I put on some drained
sauerkraut; then I pile on the thin slices of corned beef; then I pile on
some more cheese* and put the other slice on top. I press down on it a
little, then wrap the sandwich in foil (shiny side IN if you put the
shiny side OUT, it repels the heat), and put it into a preheated,
350degree oven for about 20 minutes. Oh, it's fabulous!

*If I'm using Kraft Processed Swiss cheese slices, I put two slices on
first, and two slices on last. Regular Swiss with the holes in it does not
melt as good.

Posted to TNT Recipes Digest by Patricia McGibbonyMangum
pmangum@primenet.com on Mar 13, 1998