December 12, 2012

Reuben Sandwich

Substitute creamy coleslaw for the sauerkraut for a deli twist on this classic sandwich.

Makes 4 sandwiches

  • 8 slices rye or pumpernickel bread
  • ½ cup 1000 Island dressing
  • 8 slices swiss cheese
  • 1 lb. Vienna Beef corned beef, leftovers or thinly sliced from the deli
  • 1 cup Vienna Beef sauerkraut, drained
  • 4 tablespoon butter

If using corned beef leftovers, slice across the grain as thinly as possible. Butter bread slices and place butter-side down on work surface. Spread one tablespoon of dressing on each slice of bread. On four slices of bread, place one slice of cheese on top of bread, one fourth of the corned beef, ¼ cup sauerkraut, and a second piece of cheese. Top with remaining slices of bread, dressing-side down. Grill sandwiches in a large skillet over medium-low heat, pressing down with a spatula a few times until the bread is golden brown and crispy. Flip sandwich and cook until the bread is toasted and the cheese has melted.