Grilled Reubens with Coleslaw

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Grilled Reubens with Coleslaw."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-reubens-with-coleslaw-recipe.htm>  05 December 2008.

Grilled Reuben with Coleslaw Photo
Grilled Reuben with Coleslaw
Yield: Makes 4 servings
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Ingredients:
2
cups jarred sauerkraut

1/2
cup butter, softened

8
slices rye or marble rye bread

12
ounces thinly-sliced deli corned beef or pastrami

6
ounces Swiss cheese

1/4
to 1/2 cup prepared Thousand Island dressing

2
cups prepared deli coleslaw

4
kosher garlic pickle spears



Preparation:
1.
Preheat indoor grill. Drain sauerkraut well on paper towels.

2.
Spread 1 tablespoon butter evenly over each slice of bread. Turn 4 bread slices over (butter side down); top with equal amounts corned beef, sauerkraut and cheese. Top with remaining 4 bread slices (butter side up).

3.
Place sandwiches on grill (a family-size grill will cook two sandwiches at a time); close lid and cook 4 minutes or just until cheese begins to melt.

4.
Place on serving platter. Remove the bread slice touching the meat and spread 1 to 2 tablespoons of the dressing evenly over each sandwich, cover sandwiches with foil to keep warm, if desired, and repeat with remaining sandwiches. Serve with coleslaw and pickles.


Note: Stack sandwich ingredients in the order given to prevent sogginess.



This recipe appears in: Northeastern