Reubens with Stoneground Mustard

A different take on the traditional Reuben. I love both - but will be making this one for St. Patrick's day.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 4  ounces corned beef, shaved or sliced very thin
• 1⁄2 cup sauerkraut
• 2  slices  baby swiss cheese
• 1 -2  tablespoon stone ground mustard
• 2  slices  dark rye bread
• 2  tablespoons butter

Directions

1. Butter one slice of rye bread and place on non-stick skillet or griddle.
2. Layer the corned beef, the sauerkraut and the swiss cheese on top of the corned beef.
3. Spread the stoneground mustard on the remaining slice of rye bread.
4. Place on top of the sandwich- mustard side down.
5. Butter the top of the sandwich with the remaining tablespoon of butter and grill until golden on each side.