1 minute read
Classic Reuben Sandwich
RECIPE BY HELGA WENGLER
INGREDIENTS
Advertisement
Rye bread
Sauerkraut, well drained
Corned beef, thinly sliced
Swiss cheese, sliced
2 tablespoons Thousand Island dressing
Softened butter
PREPARATION
• Spread the inner sides of the bread with a thin layer of Thousand Island dressing.
• Place one slice of Swiss cheese on bread.
• Layer a generous amount of corned beef onto the cheese.
• Spread about one to two tablespoons of sauerkraut over the corned beef into a thin layer. Cover sauerkraut with another piece of Swiss cheese. Cover with bread.
• Spread the outer sides of the sandwich with the softened butter.
• Grill over medium heat until golden on each side.
Serve warm with crunchy dill pickles.
Classic Reuben served with dill pickle spears.
Photo by Ron Flaviano
Helga Wengler
ABOUT HELGA WENGLER – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their daughters and grandchildren. Helga can be seen cooking on “Valley Spotlight” (4 p.m., Sunday on WBCB). Visit metromonthly.net for this recipe and more!
