Easy Reuben

This is great for lunch or any time.

Ruben is usually made with sauerkraut.

Since I don't have any, I used sauteed cabbage.

6 - 8 oz. of lean corned beef slice thinly

4 slices reduced fat swiss cheese

8 slices rye or pumpernickel bread

1/8 - 1/4 c. prepared russian dressing

4 oz. sauteed cabbage 

2 - 4 T. each: olive oil, butter, 

Cut corned beef thinly, set aside.

Rinse and cut cabbage into slices, set aside.

Preheat skillet to medium high heat, lower heat to medium low.

Add some of the oil, salt, pepper, cabbage.

 Saute cabbage for a few minutes.

Remove cabbage from heat, turn off stove, drain cabbage on a paper towel lined plate.

With a clean knife, spread the eight slices of bread with softened butter.

Remove thousand island dressing from fridge.

Spread thinly with a clean knife on 4 slices of the bread.

Arrange corned beef on each of the other 4 slices of bread. 

Top corned beef with swiss cheese and cabbage.

Top corned beef with remaining bread slices buttered side down.

Preheat a clean skillet over medium high heat, lower heat to medium lo, add oil. 

Place sandwiches in skillet and brown for after minutes until cheese is melted.

Serves 4.