Reuben Sandwich

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  • 4 slices rye bread
  • 4 teaspoons Dijon mustard
  • 4 tablespoons Thousand Island dressing
  • 4 slices Swiss cheese
  • 1/2 pound thinly sliced corned beef or pastrami
  • 6 ounces sauerkraut, drained well
  • 4 tablespoons butter


Preheat oven to 400°F.
Spread 1 teaspoon mustard on each slice of bread. Spread 1 tablespoon dressing on mustard, then top with one slice of cheese.
Divide corned beef between two slices of bread. Divide sauerkraut and place on meat. Top with other slice of bread.
Spread one tablespoon butter on top of bread and then carefully flip sandwich over onto a sheet pan. Butter top piece of bread and bake for about 10 minutes, or until browned and cheese is melted.

Recipe from Central Market Poulsbo - Culinary Resource Center
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