 Rueben Sandwiches |  A New York City restaurant called Reuben's first produced this classic sandwich. If you like, substitute pastrami for the corned beef. Make sure to squeeze the sauerkraut dry to avoid a soggy sandwich. Serve with a side of beer-battered onion rings or pickle chips |
| Method | On a large work surface, lay out the bread slices. Spread one side of each slice evenly with the butter. Turn the slices over and spread the other side evenly with the dressing.
Lay the sliced corned beef on the dressing-spread side of 4 of the bread slices, tucking in any overhang. Spread the sauerkraut evenly atop the corned beef, then distribute the cheese evenly over the sauerkraut. Top with the remaining bread slices, buttered side out, and press down firmly to compact the sandwiches.
Heat a large nonstick frying pan or a griddle until hot. Working in batches if necessary and using a spatula, carefully transfer the sandwiches to the hot pan or griddle. Cook, pressing down gently on each sandwich with the spatula 3 or 4 times, until golden on the first side, 4-5 minutes. Carefully turn over the sandwiches and cook, again pressing down on them, until the second side is golden and the cheese has melted, 3-4 minutes longer. Turn over one more time and cook 2-3 minutes longer.
Transfer to individual plates and serve immediately.
Recipe reprinted from cooking.com
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|  | |  | | Ingredients | 8 slices rye bread with caraway seeds
1/4 cup unsalted butter, at room temperature
3/4 cup Thousand Island dressing
1/4 lb corned beef, thinly sliced
1 cup well-drained sauerkraut
1/2 lb Swiss cheese, shredded
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