Grilled 2012

It seems each year The Cowboy and I come up with a new favourite grilled sandwich. Last year it was grilled pesto, tomato and cheese, this fall it’s a Reuben.

We love them so much that we’re eating them once or twice a week. Grilled sammiches are great that it’s easy to keep the ingredients on hand and it doesn’t take much to throw one together.

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Butter the outside of two slices of bread. Rye is recommended, but anything will do in a pinch.

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Spread a generous portion of grainy mustard on once side of the bread.

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Top mustard with corned beef or Montreal smoked meat. The meat we use depends on what store we went to that week – both are tasty!

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Sauerkraut is absolutely necessary when making a Reuben. I really like Sauerkraut so I pile on a lot!

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We also mix up the type of cheese we use, this week it was Provolone, but Monterey jack is also good.

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Place sammiches on the grill.

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Wait ~6 minutes for the sammiches to grill.

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Slice and enjoy!

What’s your favourite grilled sandwich?

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