Classic Reuben Sandwich
Ingredients
8 slices light rye bread, divided
8 slices Swiss cheese
1/2 cup Thousand Island dressing
8 ounces deli corned beef, thinly sliced
1 cup sauerkraut, drained
4 tablespoons butter, room temperature
8 slices Swiss cheese
1/2 cup Thousand Island dressing
8 ounces deli corned beef, thinly sliced
1 cup sauerkraut, drained
4 tablespoons butter, room temperature
Methods/steps
Heat a large skillet or a griddle on medium-low heat
Lay 4 bread slices on the counter
Build each sandwich in the following order on the bread: 1 slice Swiss cheese, 1 tablespoon dressing, 1/4 of corned beef, 1/4 cup sauerkraut and the second slice of Swiss cheese
Top with remaining bread slice, butter each top
Place each sandwich, buttered side down, in the skillet or griddle
Butter each top
Grill sandwiches until both sides are golden brown, about 5 minutes per side
Cut in half and serve immediately
Lay 4 bread slices on the counter
Build each sandwich in the following order on the bread: 1 slice Swiss cheese, 1 tablespoon dressing, 1/4 of corned beef, 1/4 cup sauerkraut and the second slice of Swiss cheese
Top with remaining bread slice, butter each top
Place each sandwich, buttered side down, in the skillet or griddle
Butter each top
Grill sandwiches until both sides are golden brown, about 5 minutes per side
Cut in half and serve immediately
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