Leftover Reuben Sandwiches Recipes

" LEFTOVER" REUBEN SANDWICHES

This is a delicious way to make Reubens from your leftover Corned Beef and Cabbage! My DH likes it better than the original Reubens because it uses the leftover cabbage instead of sauerkraut (less "pickled" taste). I recommend reheating the corned beef and cabbage in the microwave or on the stove prior to assembly.

Provided by Sharon A. H

Time 7m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

Ingredients

8 -12 slices corned beef, thinly sliced
8 slices marbled rye bread
8 slices swiss cheese
2 cups cooked cabbage, drained
thousand island dressing
butter or mayonnaise

Steps:

Spread each slice of bread with either butter or mayonnaise.
Place 4 slices of bread buttered side down on hot griddle. If using a skillet, make 2 sandwiches at a time.
Top bread with 2 slices of corned beef, 1-2 slices of swiss cheese, a small mound of cooked cabbage and 1-2 tablespoons of Thousand Island Dressing.
Top each with the remaining bread, buttered side up.
Flip over when brown.
Compress sandwich with spatula and brown the other side.
Remove from heat when done.
Let stand 1-2 minutes before cutting and serving.
Makes 4 gooey sandwiches or 8 halves.

Nutrition Facts : Calories 529.2, Fat 28.5, SaturatedFat 14, Cholesterol 107, Sodium 1178.8, Carbohydrate 36.1, Fiber 4.5, Sugar 4.5, Protein 31.3

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