Great recipes and tips for the whole family
GRILLED REUBEN SANDWICHES
6 tablespoons FRENCH'S® Horseradish Mustard or FRENCH'S® Spicy Brown Mustard
2 tablespoons sweet pickle relish
8 slices rye bread
12 ounces thinly sliced, lean corned beef
1 1/4 cups sauerkraut, well drained
8 slices Swiss cheese (4 ounces)
3 tablespoons butter, softened
Combine mustard and relish in small dish. Spread on 4 slices of bread. Arrange corned beef, sauerkraut and cheese on top, dividing evenly. Cover with top half of bread slices. Spread tops of sandwiches with half of the butter.
Heat a nonstick skillet over medium-low heat. Add the sandwiches, buttered side down, in the pan. Spread the tops with butter and cook for 6 minutes, turning halfway or until golden brown. Cut in half and serve hot.
Tips from French's
Tip: These sandwiches can be easily prepared in an electric grill pan.