Reuben Sandwich
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INGREDIENTS
- 8 sl Rye bread with caraway seeds
- 1/4 c Unsalted butter ; softened
- 3/4 c Thousand Island dressing
- 1/4 lb Corned beef ; thinly sliced
- 1 c Sauerkraut ; well drained
- 1/2 lb Swiss cheese ; shredded
INSTRUCTIONS
Lay out the bread slices and spread 1 side with butter. Turn and spread other side with Thousand Island Dressing. Lay meat on the dressing spread side of 4 of the slices, tucking in any overhang. Spread sauerkraut evenly atop the corned beef, then distribute the cheese over the sauerkraut. Top with remaining bread slices, butter side out, and press down tightly. Heat large nonstick skillet or griddle to medium heat.
Working in batches if necessary, fry sandwiches until golden, about 5 minutes, pressing down several times with spatula. Carefully turn and cook pressing down, until second side is golden and cheese has melted, 3-4 minutes.
Turn again, and cook 2-3 minutes more. Nutritional info per serving: 705 cal; 50g fat(64%), 36g carb
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (238g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 740 | ||
| Calories from Fat: 444 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 49.4g | 66 % | |
| Saturated Fat 21.3g | 106 % | |
| Monounsaturated Fat 13g | ||
| Polyunsanturated Fat 10.3g | ||
| Cholesterol 110.2mg | 34 % | |
| Sodium 914.1mg | 32 % | |
| Potassium 396mg | 10 % | |
| Total Carbohydrate 50.4g | 15 % | |
| Dietary Fiber 8.9g | 36 % | |
| Sugars, other 41.5g | ||
| Protein 28.6g | 41 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 740
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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