Reuben Sandwiches
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 253. Vision transcription from the scanned page; needs review.
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Ingredients
- 8 slices dark rye or pumpernickel bread
- 3 tablespoons margarine or butter, softened
- 1/4 cup Thousand Island or Russian salad dressing
- 1/2 pound thinly sliced cooked corned beef, beef, pork, or ham
- 4 slices Swiss cheese (1 1/2 ounces)
- 1 cup sauerkraut, well drained
Instructions
- Spread one side of each slice of bread with margarine and the other side with salad dressing. With the margarine side down, top four slices of bread with meat, cheese, and sauerkraut. Top remaining bread slices, dressing side down.
- In a large skillet cook 2 sandwiches over medium-low heat for 4 to 6 minutes or till bread toasts and cheese melts, turning once. Repeat with remaining sandwiches.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pumpernickel reuben (15015143154).jpg" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Pumpernickel_reuben_(15015143154).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.