Ingredients:
4 thin slices per Serving, Corned Beef (sliced or shredded)
1/4 to 1/2 C. Per serving Sauerkraut (well drained)
2 slices per serving Light Rye Bread
1-2 slices per serving, Mozzarella Slices
Butter (for the griddle or skillet)
Special Reuben Sauce
1 C. Mayonnaise
1/4 Ketchup (or more to personal taste)
Directions:
Prepare the slices of bread by spreading butter on one side of each slice. Place the buttered side down on the heated skillet or griddle. Layer the cheese, meat and sauerkraut. Remove the bread when it is the perfect brown shade to your liking. Add the Reuben sauce and top with the second slice of bread. Continue as above for each serving. Ready to serve off the griddle or skillet.
To cook your own Corned Beef, refer to the link:
justfowlingaround.weebly.com/seasonal/irishamerican-corned-beef-and-cabbage
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