FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
This recipe for the perfect Reuben sandwich is a mouthwatering way to finish off leftover corned beef, a St. Patrick's Day staple.
• 8 slices rye bread
• ¼ cup butter, softened
• ¾ cup Thousand Island dressing
• ½ lb. thinly sliced corned beef
• ½ lb. sliced Swiss cheese
• 1 lb. Krrrrisp Kraut or Silver Floss Sauerkraut, drained
Preheat oven broiler. Lay bread slices on 9" x 13" baking sheet.
Spread one side of each slice evenly with butter.
Turn the slices over and spread the other side evenly with dressing.
Layer corned beef, Swiss cheese, and Sauerkraut on four slices and top with remaining slices.
Place baking sheet under preheated broiler and broil until browned, turning once, two minutes.
Recipe courtesy of Great Lakes Kraut Co., LLC, Bear Creek, Wis
For more information about Great Lakes Kraut and its award-winning brands, visit http://www.sauerkrautnews.com.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.