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Model 1971 | Owner's Manual |
Serves 4 |
7 min.
Ingredients
• 2 tablespoons butter
• 8 slices of rye bread
• 8 slices of deli sliced corned beef
• 8 slices of Swiss cheese
• 1 cup of sauerkraut, drained
• Russian dressing
(or Thousand Island, for
sweeter taste)
26
Recipes
rECIPES FOr LUnCH &
DInnEr
REUBEN SANDWICH
S T E P 0 1
Preheat griddle to medium heat.
S T E P 0 2
Butter one side of all bread slices. Place four of the bread slices
on the griddle top, butter side down. Place 1 slice of Swiss cheese, 2 slices
of the corned beef, 1/4 cup of the saurkraut and then a second slice of Swiss
cheese on top.
S T E P 0 3
On the four remaining bread slices, spread Russian dressing on
the non-buttered side and place dressing side down on the Swiss cheese.
S T E P 0 4
Griddle the sandwiches for about three minutes, then flip. Turn
off heat and cook for an additional two minutes. Sandwiches are done when
cheese is melted, and both sides of the sandwich are golden brown.
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