Grilled Reubens

Makes 2 sandwiches

4    slices rye bread
2    ounces corned beef, thinly sliced
2    teaspoons Russian or Thousand Island
      dressing
¼   cup sauerkraut, well drained
1    ounce Swiss cheese, sliced
½   tablespoon unsalted butter,
      melted (optional)

Nutritional information per sandwich:
Calories 314 (36% from fat) • carb. 35g • pro. 14g fat 12g • sat. fat 5g • chol. 41mg • sod. 1011mg calc. 161mg • fber 5g

Griddler® Compact position: Closed
Plate side: Grill

1. Insert plates on grill side. Preheat the Griddler®
Compact to High.
2. Prepare sandwiches. Lay two slices of rye
bread down on a work surface. Place 1 ounce
of corned beef on each slice of bread and spread
1 teaspoon of dressing on each. Place 2
tablespoons of sauerkraut on each sandwich
and top each with Swiss cheese. Place a slice
of bread on top of each sandwich. If using,
lightly brush tops with melted butter.
3. Once grill has preheated, place sandwiches on
the lower grill plate and close. Grill for 4 to 5
minutes, until bread is evenly golden and toasted
and the cheese melted.
4. Cut sandwiches on a diagonal and serve.