REUBEN SANDWICH


Ingredients:

1 (900 g) pack CHEF'S SELECTION FRESH CORNED BEEF
6 tbsp MAGNOLIA BUTTER UNSALTED, softened
12 slices rye bread
6 tbsp Russian or thousand island dressing
6 tbsp sauerkraut, drained
1/2 pack MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  1. Thaw corned beef overnight in the refrigerator. To reheat using the microwave, transfer contents to a bowl. Microwave 4-5 minutes over medium to high setting. To reheat using the stove top, transfer contents into a pot and boil for 5 to 10 minutes. Drain.
  2. Shred corned beef or slice into 1/4 inch pieces. Set aside.
  3. Brush about 1/2 tablespoon butter on one side of bread.  Place bread buttered side facing down, and then spread a tablespoon of dressing on the top side. 
  4. Place generous amounts of corned beef, sauerkraut, and grated cheese. Sandwich with a slice of bread with the buttered side up. Repeat procedure to make remaining sandwiches.
  5. Preheat grill or non-stick pan over medium heat. Place sandwich in the pan and cook for about 1 minute on each side until bread is golden brown and cheese is melted.

Makes 6 servings.


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