- 8 slices rye bread
- 4 tablespoons Thousand Island salad dressing, divided
- 4 slices cooked meat loaf, warmed
- 1 cup sauerkraut, rinsed and well drained
- 4 slices Swiss cheese
- 2 tablespoons butter, softened
- Spread four bread slices with half of salad dressing. Layer each with meat loaf, sauerkraut and cheese. Spread remaining bread with remaining salad dressing; place over cheese. Butter outsides of sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
Italian Patty Melts: Substitute Italian bread for rye. For each sandwich, layer a bread slice with 1 slice provolone cheese, 1 tablespoon each pizza sauce and giardiniera, 1 slice meat loaf and a bread slice. Butter outsides of sandwiches; cook as directed. Yield: 4 servings.
Originally published as Second-Chance Reubens in Simple & Delicious September/October 2008, p17
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Reviewed Feb. 9, 2014
"Saving recipe after noticing contains cooked meat loaf. Appears quite versatile. Joscy"