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Waffled Sandwich Reuben


Yield: 6 Servings

12 slice Rye bread;
3 tablespoon Prepared mustard;
6 tablespoon Sauerkraut;
12 slice Corned beef; (1 lb)
12 slice Swiss cheese;(approx 3/4 lb)
6 tablespoon Butter

On each of 6 SLICES bread, spread 1/2 tablespoon mustard; top with 1 tablespoon sauerkraut. Arrange 2 slices of corned beef and 2 slices of Swiss cheese on each, then top with remaining slices of bread. Butter outside of each sandwich; using 1/4 tablespoon of butter; grill until cheese begins to melt.

NOTE:
Use either Waffle or sandwich grill.

VARIATION:
Substitute dairy sour cream flavored to taste with chili sauce and prepared horseradish sauce for the mustard.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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