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Grilled Reubens

Grilled Reubens


3/4 cup sauerkraut
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat free or regular Thousand Island or Russian dressing, divided
4 ounces reduced fat sliced Swiss or Jarlsberg cheese
8 ounces thinly sliced corned beef

Cooking Instructions

Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels.

Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface buttered side down. Spread each of those slices with dressing. Layer each with 1/2 ounce sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese. Top with the remaining bread, buttered side up.

Preheat the Griddler fitted with the griddle plates in the closed griddle position to 375 degrees F. Arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close Griddler and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm, and cheese is melted, about 4 to 5 minutes. Serve warm with mustard.

Equipment List

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