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Recipes:
Grilled Reubens
Print Recipe
Makes 4 servings
Ingredients
3/4 cup sauerkraut
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat free or regular Thousand Island or Russian dressing, divided
4 ounces reduced fat sliced Swiss or Jarlsberg cheese
8 ounces thinly sliced corned beef
Instructions
- Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels.
- Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface buttered side down. Spread each of those slices with dressing. Layer each with 1/2 ounce sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese. Top with the remaining bread, buttered side up.
- Preheat the Cuisinart® Griddler® fitted with the griddle plates in the closed griddle position to 375°F. Arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close Griddler® and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and cheese is melted, about 4 to 5 minutes. Serve warm with mustard.