Salads & Sandwiches > Jewish Recipes > Reuben Sandwiches >
4 slices rye bread (or marbled pumpernickel & rye)
4 oz. corned beef or pastrami, thinly-sliced
1/4 C canned sauerkraut, drained
4 slices tofu cheese
3 tsp. vegetable oil (or non-stick oil cooking spray)
Heat vegetable oil or cooking spray in a large skillet. Spread mayonnaise or mustard lightly on bread slices. Place meat on two bread slices, then top with sauerkraut and tofu cheese. Top with other bread slices and press together. Place sandwiches in skillet; grill for about two minutes, or just until cheese melts, flipping once with a spatula. Serve.
*Reuben Sandwich images (C) Ernesto Andrade (2007, Katz Deli). Used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.
Food Fare Culinary Collection: Jewish Cuisine
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