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Pie Iron Reubens
from
www.chuckwagondiner.com
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here to go to a Printer Friendly Page
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Makes:
|
4
sandwiches |
8
sandwiches |
12
sandwiches |
16
sandwiches |
20
sandwiches |
24
sandwiches |
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Ingredients: |
|
|
|
|
|
|
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Rye bread |
8 slices |
16 slices |
24 slices |
32 slices |
40 slices |
48
slices |
|
Swiss
cheese |
4 slices |
8 slices |
12 slices |
16 slices |
20 slices |
24 slices |
|
Corned
Beef |
8 slices |
16 slices |
24 slices |
32 slices |
40 slices |
48 slices |
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Sauerkraut |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
2 1/2 C. |
|
1000
Island Dressing |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
2 1/2 C. |
Assembly
Directions:
Assemble sandwiches.
Freezing and Cooking Directions:
Wrap sandwiches individually in plastic wrap. Put into
moisture and vapor proof freezer container. Seal,
label and freeze.
To serve, thaw sandwich(es). Butter outside and
pan fry or toast over the campfire using a pie iron.
Comments:
I love Reuben sandwiches but admit that I had never
eaten one outside a restaurant until I tried this
recipe. Really easy and much less expensive than
eating out. I take one out of the freezer, thaw
quickly in the microwave and pan fry it in a jiffy.
Yum! - Nanci
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Go to the July/August 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
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