Reuben Sandwiches

By Dixie Elliott

Reuben Sandwiches
Looking for lunchtime inspiration? Try these delicious cheesy Reuben Sandwiches.

Serves 6

Click here for Corned Beef Recipe

18 thin slices rye or brown sourdough bread, toasted

24 thin slices leftover corned beef

2 cups purchased sauerkraut, drained

1/2 cup thousand island dressing

200g Swiss or gruyère cheese, thinly sliced

potato crisps, to serve

1 Place 6 slices of toast onto a large chopping board. Top with 2 slices beef, 2 tbsp sauerkraut, 2 tsp dressing and slices of cheese. Repeat and top with another slice of toast.

2 Place 2 sandwiches into a sandwich press and toast for 5 minutes or until cheese is melted. Transfer to serving plates. Toast remaining sandwiches.

3 Secure sandwich with a skewer and serve with potato crisps.


For our simple Corned Beef on Brussels Sprout Colcannon recipe click here.


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