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A Reuben sandwich hits the spot any day of the year and especially around St. Patrick’s Day!
You can use deli meat corned beef or use your left overs from your corned beef and cabbage! We never have leftovers from our corned beef so we always opt to grab some sliced deli meat when we want reubens!
These are super quick and easy!
Russian dressing is a must! Using thousand islands dressing is not going to cut it!
Draining your Sauerkraut has to happen or else you will end up with a soggy sandwich, and no one wants that! Place it into a colander and press it down to ensure you are getting out as much liquid as you can.
Rye bread also needs to be a piece of this, substituting anything else and it just will not be the same!
- 1 lb Wegmans Deli Thin Sliced Corned Beef 97% fat free
- 1 Pkg Wegmans Thin Sliced Swiss Cheese
- Ken's Steak House Dressing, Russian
- Al Cohens Bread, Old Fashioned Rye, Seedless
- Drained Sauerkraut
- Toast the Rye Bread
- For the bottom bread layer – add 1 Tbsp of Russian Dressing and spread
- Add 1/2 cup of Sauerkraut on top and spread evenly
- Layer 6-7 slices of the corned beef on top of the Sauerkraut
- Place 2 slices of the Swiss cheese on top of the corned beef
- For the top bread slice – add 1/2 Tbsp of Russian dressing and spread. Add slice to the top of the sandwich
- Warm in a greased pan for a few minutes on each side to warm and melt the cheese. (You can also throw into the airfryer for a few minutes or into the microwave for about a minute.