Hankerin’ for a Reuben Toas-Tite Sandwich

One of the major dilemmas of making sandwiches in the Toas-Tite grill is bread size.  In this day and age, most sliced bread just isn’t big enough to cover the Toas-Tite sandwich grill all the way!  And without a tight seal, you run the risk of making a mess of your stove dripping cheese and whatnot all over.  With this challenge in mind, Boy and I really met our match when attempting a Reuben Toas-Tite with rye bread.

Ingredients

  • Two slices of rye bread
  • Thousand Island dressing
  • Swiss cheese
  • Sauerkraut
  • Corned beef
  • Butter (melted to spread on one side of each piece of bread)

Directions

  1. Butter one side each of your slices of rye bread.
  2. Place the buttered side down on the grill.  If your bread slices are kind of small, place one going horizontally compared to the Toas-Tite sandwich grill handles and one vertically compared to the handles.
  3. Place your corned beef and sauerkraut on one of the slices of bread.
  4. Drizzle 1-2 tsp. of Thousand Island dressing on top of the corned beef and sauerkraut – depending on your quantities of corned beef and sauerkraut, you may need to reduce this quantity to prevent the dressing soaking through the bread of the Toas-Tite sandwich.
  5. Place your Swiss cheese (torn into small pieces) on top of your corned beef and sauerkraut.
  6. Carefully close your Toas-Tite sandwich grill making sure the other piece of bread is centered on top of the filling.
  7. Toast over your heat source for the desired toastiness.
  8. Open up your Toas-Tite grill, remove the sandwich, and enjoy!

Notes

As long as you place your bread in two different directions in your Toas-Tite, even if your rye bread is quite small, you should be able to get a decent seal on your Toas-Tite sandwich.  If you’re feeling nervous, try layering two slices of bread on each side.  The extra bread slices should take up the rest of space, helping you make a good seal all the way around.

Conclusion

While it presented some minor difficulties, the Toas-Tite reuben was very much worth it.  Rye bread toasts up very nicely and generally has a bit more crunch than equally toasted white bread.  The combination of the toasted bread plus Swiss cheese, corned beef, and sauerkraut packs all the punch of the best diner reuben in a magnificent Toas-Tite package.

Tags: ,

Categories: Savory Toas-Tites

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4 Comments on “Hankerin’ for a Reuben Toas-Tite Sandwich”

  1. OldSchool
    January 18, 2010 at 10:43 pm #

    On 29 December, you posted the following notice:

    Disclaimer: We started this blog post a few days after Halloween…now, we find ourselves finishing it…a few days after Christmas. Sorry about that!

    Boy, am I glad you changed your mind!

    • Girl
      January 25, 2010 at 9:33 pm #

      Thanks! 🙂 I have to admit, it wasn’t really based on editorial decision-making…more based on the fact that fall was busy and we got lazy. But we’ll be putting up way more Toas-Tite recipes in 2010!

  2. OCBD
    January 30, 2010 at 4:42 am #

    I always “stretch” sandwich bread a bit by flattening both sides of each slice with a rolling pin (and lots of pressure). It makes the slices slightly bigger, but that slight difference may be just enough to help the slices fit the Toas-Tite maker.

    • Girl
      February 8, 2010 at 9:23 pm #

      What a fantastic idea! Boy and I never would have thought of that. And you even get a little extra filling in which is nice. We tried it the other night and it worked like a charm. We’ll be blogging all about it next week. Thanks!

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