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A good course rye bread to start... lightly buttered... then under the broiler to lightly toast.. just " one side only "
Now to build the sandwich....toasted side facing up.... spread with some good spicy mustard...apply some good lean corned beef... " thick or thin " then a " Big or Small " dollop of the shredded red pickled cabbage, then some good Swiss cheese... add some more spicy mustard to the other toasted side of the rye bread... place in a " buttered " frying pay at med heat and toast the out side now turning to get a crisp exterior....and the cheese is starting to melt.... serve with a good kosher pickle and some good potato chips....and your favorite drink... and relax and enjoy..
There is nothing better on a chilly Fall night than a Reuben right off the griddle. I use my teflon electric griddle and REAL butter. So good!
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