Leftover Reuben Sandwiches Recipes

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

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.

Steps:

• Turn on broiler, with rack 4 inches from the heat. Thinly slice chicken. Top 4 slices of bread with cheese, then with chicken and sauerkraut.
• In a small bowl, stir together mayonnaise and ketchup; spoon over sauerkraut. Place remaining slices of bread on top.
• Broil sandwiches, about 2 minutes on each side, until cheese has melted and bread is golden brown. Cut in half, and serve immediately.