Recipe - Reuben Sandwich

8 sl Rye bread with caraway seeds
One fourth cup Unsalted butter; softened
Three fourths cup Thousand Island dressing
One fourth pound Corned beef; thinly cut or sliced up
1 cup Sauerkraut; well drained
One half pound Swiss cheese; shredded

Lay out the bread slices and spread 1 side with butter. Turn and spread
other side with Thousand Island Dressing. Lay meat on the dressing spread
side of 4 of the slices, tucking in any overhang. Spread sauerkraut evenly
atop the corned beef, then distribute the chesse over the sauerkraut. Top
with remaining bread slices, butter side out, and press down tightly. Heat
large nonstick skillet or griddle to medium heat. Working in batches if
necessary, fry sandwiches until golden, about 5 minutes, pressing down
several times with spatula. Carefully turn and cook pressing down, until
second side is golden and cheese has melted, 34 minutes. Turn againand
cook 23 minutes more.

Nutritional info per serving: 705 cal; 50g fat(64%), 36g carb Source:
Diner: The Best of Causal American Cooking by Diane Rossen Worthington
(Sunset) Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini