Classic Reuben Sandwich


1 (8 oz.) can

Crispy Sauerkraut, drained

0.25 tsp.

dill seed

0.125 tsp.

garlic powder

0.5 cup

creamy French dressing

0.5 lb.

corned beef, thinly sliced

0.5 lb.

Swiss cheese

2 tbsp.

melted butter or margarine

8 slices

rye bread


Original Recipe Makes 4 Servings

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing. Top 4 slices with corned beef, sauerkraut, cheese, and remaining bread. Brush melted butter or margarine on both sides of sandwich. Grill in skillet or electric sandwich toaster until cheese is melted.