This tasty sandwich closely resembes a
deli favorite, the Reuben, but uses sour cream instead of the
more typical Russian or Thousand Island dressing.
Grilled Corned Beef
Sandwiches
- 1/4 cup spicy brown mustard
- 8 slices rye bread
- 1 pound thinly sliced corned beef
- 4 slices Swiss cheese
- 1 cup refrigerated-style sauerkraut, drained
- 1/2 cup sour cream
- 1/4 cup butter, melted
- Spread mustard on one side of 4 slices
of bread. Arrange corned beef, cheese and sauerkraut evenly over
each slice.
- Spread sour cream over remaining bread
slices; place over sauerkraut. Brush butter on one side of each
sandwich.
- Grill, buttered side down, in medium-hot
skillet until golden brown. Brush butter on top slice of sandwiches;
turn and grill until golden brown. Serve immediately.
Makes 4 servings.
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