Double Decker Reubens Recipe
Ingredients
| 1/3 Whole Wheat Pasta dough | ||
| Butter | 3 Tablespoon | |
| Thousand island dressing | 1/2 Cup (16 tbs) | |
| 1/2 cup sauerkraut, well drained | ||
| Corned beef slice | 8 | |
| Swiss Cheese slice | 8 | |
| Water | 3 Tablespoon | |
Directions
Roll out Whole Wheat Pasta dough by hand or with a pasta machine to 1/16 inch thick.
Cut in four 5 inch squares.
Melt butter on electric griddle set at 325°F (165°C) or on a non electric griddle over medium low heat.
Carefully place pasta squares on griddle.
Brown about 1 minute on each side until golden.
Leave squares on griddle.
Spread each square with 1 tablespoon Thousand Island dressing.
Cover each with 2 tablespoons sauerkraut.
Arrange 2 slices corned beef over sauerkraut.
Drizzle 1 tablespoon Thousand Island dressing over each stack.
Top each stack with 2 slices of cheese.
Pour 3 tablespoons water directly onto griddle, being careful water does not touch pasta squares.
Immediately cover griddle with foil.
Heat until cheese melts and sauerkraut is warm, 1 to 2 minutes.
Using a spatula, place one stack on top of another to make 1 sandwich.
Repeat with other stacks.
Serve immediately.
Makes 2 sandwiches.
Cut in four 5 inch squares.
Melt butter on electric griddle set at 325°F (165°C) or on a non electric griddle over medium low heat.
Carefully place pasta squares on griddle.
Brown about 1 minute on each side until golden.
Leave squares on griddle.
Spread each square with 1 tablespoon Thousand Island dressing.
Cover each with 2 tablespoons sauerkraut.
Arrange 2 slices corned beef over sauerkraut.
Drizzle 1 tablespoon Thousand Island dressing over each stack.
Top each stack with 2 slices of cheese.
Pour 3 tablespoons water directly onto griddle, being careful water does not touch pasta squares.
Immediately cover griddle with foil.
Heat until cheese melts and sauerkraut is warm, 1 to 2 minutes.
Using a spatula, place one stack on top of another to make 1 sandwich.
Repeat with other stacks.
Serve immediately.
Makes 2 sandwiches.
