Simple Reuben Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons of softened unsalted butter
02 -
½ pound of corned beef or pastrami, sliced very thin
03 -
1 cup of shredded Swiss cheese
04 -
4 tablespoons of thousand island dressing
05 -
1 cup of sauerkraut
06 -
4 slices of dark rye bread, sturdy
# Instructions:
01 -
On your cutting board, lay two slices of bread flat. Spread thousand island dressing generously over both, then add a layer of shredded Swiss cheese. Pile some sliced corned beef or pastrami on each slice evenly. Spoon sauerkraut over the meat, then add the second piece of bread on top. Coat the outside of the top slice with 1 tablespoon of softened butter.
02 -
Warm up a big skillet on medium heat. Put your sandwiches in the pan with the buttered side facing down. Let them toast for about 3 minutes until they’re golden brown. Spread butter on the other side of the bread, flip them gently, and cook for another 2-3 minutes so the bread crisps up and the cheese melts.
03 -
Serve these sandwiches while they’re hot, crispy, and the cheese still stretches.
# Notes:
01 -
Make sure your ingredients are stored in the fridge and used before they go bad.
02 -
Rye or darker rye bread works best since it holds all the filling without falling apart.
03 -
Pat your sauerkraut dry to keep your sandwich from being soggy.
04 -
Cooking on medium heat lets the cheese melt perfectly while keeping the bread from burning.