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Reuben Sandwiches (THM XO)

Delicious ooey-gooey reubens that are totally on plan!

Servings 1 sandwich

Ingredients

  • 2 slices on-plan sourdough rye bread
  • 4 ounces corned beef we used leftover from an uncured corned beef brisket but you can use the best you can find from a deli
  • 1/4 cup sauerkraut
  • 2 tbsp on-plan thousand Island you can make your own from one of the cookbooks or buy a good quality one with less than 2g net carbs per serving
  • 1 slice deli swiss cheese
  • multiply as needed for the number of servings you want

Instructions

  1. Preheat a cast iron skillet to medium or a griddle to the same setting you'd use for grilled cheese, about 300 degrees.

  2. Layer the ingredients in the order listed on one piece of bread then top with the other.

  3. Butter your pan or griddle and cook in the same manner as grilled cheese, toasting one side to a golden brown and adding more butter as needed when you flip it. Cook until the outside is toasted and the center is warm and cheese is melted. Serve and enjoy!