Hope everyone isn’t too hungover to enjoy some scrumptious leftovers from our corned beef dinner last night! Here’s my version of the classic Reuben sandwich.
You will need:
Thousand Island dressing
Spread 2 slices of rye bread lightly with Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Spread a small amount of coconut oil on the outside of sandwich and toast on a griddle or grill (I used a Panini maker), turning to brown evenly.