Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!news-feeder2.wcg.net!WCG!129.121.1.35!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: janic412@aol.com (JANIC412) Newsgroups: rec.food.recipes Subject: Reuben Sandwich Followup-To: rec.food.cooking Date: 4 Dec 1999 06:53:42 -0700 Organization: AOL http://www.aol.com Lines: 25 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19991203124510.02299.00000250@ng-fw1.aol.com> Reply-To: janic412@aol.com (JANIC412) NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38030 This is how I make them: Reuben Sandwich rye bread soft butter thinly sliced corned beef thin slices of Swiss cheese sauerkraut, well drained ( put the sauerkraut in paper towels to remove the moisture) French dressing Butter the rye bread on one side like for a grilled cheese sandwich. Place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese. Top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side. Flip over and brown the other side until the cheese has melted. Serve the French dressing either on the side or open the sandwich's and put as much as you like on. You can put as much or as little of the beef, cheese and sauerkraut as you like. Jan -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Marian Allen" Newsgroups: rec.food.recipes Subject: Reuben Sandwich Followup-To: rec.food.cooking Date: 4 Dec 1999 06:57:07 -0700 Organization: Mindspring Lines: 22 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <000701bf3db5$e755d480$cdcef7a5@oemcomputer> Reply-To: "Marian Allen" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38031 Reuben Sandwich 4 slices corned beef 1 slice swiss cheese 2 slices dark rye or pumpernickel bread 4 Tablespoons sauerkraut 1-1/2 Tablespoons bottled Russian or Thousand Island dressing 3 Tablespoons butter. Put two slices corn beef and 1 swiss cheese on one piece of bread heap on sauerkraut spread dressing over sauerkraut put on other 2 slices of corned beef top with other piece of bread melt butter in skillet or on griddle over med. heat, grill sandwich on both sides serve warm. Marian Allen -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!su-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: debbie8760@home.com Newsgroups: rec.food.recipes Subject: Reuben Sandwiches Followup-To: rec.food.cooking Date: Sat, 4 Dec 1999 03:15:21 -0800 Organization: home.com Lines: 27 Approved: phill@rt66.com Message-ID: <19991204111501.JQJZ11592.lh2.rdc1.sdca.home.com@cx630672-a> Reply-To: debbie8760@home.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38036 Reuben Sandwich 1/2 cup mayonnaise 1 Tbsp minced bell pepper 1 Tbsp chili sauce 8 rye-bread slices 4 swiss-cheese slices 1/2 lb sliced corned beef 1 cup canned sauerkraut, drained butter or margarine In small bowl, combine first 3 ingredients. spread approx 1 Tbsp mixture on each bread slice. Halve cheese slices cross-wise. On each of 4 bread slices, place a cheese slice, 1/4 of corned beef, 1/4 of sauerkraut, another cheese slice and another bread slice, mixture side down. In 12" skillet over medium heat, in 2 Tbsp hot butter/margarine, brown sandwiches on one side. Turn and cook until bread is brown and cheese is melted, adding more butter/margarine if needed. Cut each sandwich in half. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.