Grilled Reuben Sandwich                                      N.Sandwiches No.020
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|Yield:  100 Portions                                  Each Portion: 1 Sandwich|
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|Pan Size:                                               Temp.: 400 'F. Griddle|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Beef, Brisket, Bonel| 16LB     |          | 1. Slice corned beef into thin    |
|ess, Corned (Gray)  |          |          |    slices, 19 20 25 per pound.    |
|--------------------|----------|----------|-----------------------------------|
|Thousand Island Dres|  4LB  2OZ| 2.00 Qrt | 2. Prepare 1/2 recipe for         |
|sing                |          |          |    Thousand Island Dressing       |
|                    |          |          |    (Recipe no. M-70).             |
|--------------------|----------|----------|-----------------------------------|
|Bread, Rye, Sliced  | 12LB     |          | 3. Spread each slice of bread     |
|Sauerkraut          |  6LB  3OZ| 3.00 Qrt |    with Thousand Island Dressing. |
|Cheese, Swiss       |  6LB  4OZ|          | 4. Place 3 to 4 slices of corned  |
|                    |          |          |    beef on 1 slice of bread, 2    |
|                    |          |          |    tbsp sauerkraut, 1 slice       |
|                    |          |          |    cheese; top with second slice  |
|                    |          |          |    of bread.                      |
|--------------------|----------|----------|-----------------------------------|
|Margarine           |  2LB     | 1.00 Qrt | 5. Brush outside of sandwich with |
|                    |          |          |    melted butter or margarine;    |
|                    |          |          |    grill until lightly browned    |
|                    |          |          |    on each side and cheese is     |
|                    |          |          |    melted.                        |
|                    |          |          | 6. Cut each sandwich in half.     |
|                    |          |          |    Serve hot.                     |
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