Reuben Salad Sandwiches Recipes

REUBEN SANDWICHES

Steps:

• Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.

REUBEN SANDWICH II

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

REUBEN SALAD SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Toast 4 of the slices of the rye bread.
• While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
• Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
• Bake for 10 minutes or until the cheese is melted.
• While these are baking, toast the other 4 slices of bread.
• Remove slices from oven and top with remaining toasted slices.

MOM'S CLASSIC REUBEN

Steps:

• Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
• Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
• Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

HEARTY REUBEN SALAD

Steps:

• In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.