Grilled Reuben with Coleslaw
Makes 4 servings
|2||cups jarred sauerkraut|
|1/2||cup butter, softened|
|8||slices rye or marble rye bread|
|12||ounces thinly-sliced deli corned beef or pastrami|
|6||ounces Swiss cheese|
|1/4||to 1/2 cup prepared Thousand Island dressing|
|2||cups prepared deli coleslaw|
|4||kosher garlic pickle spears|
- Preheat indoor grill. Drain sauerkraut well on paper towels.
- Spread 1 tablespoon butter evenly over each slice of bread. Turn 4 bread slices over (butter side down); top with equal amounts corned beef, sauerkraut and cheese. Top with remaining 4 bread slices (butter side up).
- Place sandwiches on grill (a family-size grill will cook two sandwiches at a time); close lid and cook 4 minutes or just until cheese begins to melt.
- Place on serving platter. Remove the bread slice touching the meat and spread 1 to 2 tablespoons of the dressing evenly over each sandwich, cover sandwiches with foil to keep warm, if desired, and repeat with remaining sandwiches. Serve with coleslaw and pickles.
Stack sandwich ingredients in the order given to prevent sogginess.
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