"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rueben Sandwiches, by Teresa Lanum, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 slices of Rye bread 8 slices Swiss cheese 1/2 lb. corned beef Thousand Island dressing 8 oz. can sauerkraut
Heat a griddle to 250º. Spread margarine on 4 slices of bread and place on griddle. Spread Thousand Island dressing on bread and then top with 1 slice of Swiss cheese, corned beef, sauerkraut and then the second slice of cheese. Top the sandwich with the second slice of bread which has been buttered. Grill to a golden brown. You will need to turn it once to brown the second side.
Prepare sandwiches according to personal taste. A piece of aluminum fool loosely placed over sandwiches while grilling helps them heat all the way through. Don't leave the foil on after they have grilled or they will become soggy.
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