Reuben

Reuben
Ingredients
  1. 2 slices of rye bread (seeded, marbled, or dark)
  2. 4–6 oz cooked corned beef, thinly sliced
  3. 2 slices Swiss cheese
  4. 1/4 cup sauerkraut, thoroughly drained and squeezed dry
  5. 2 tbsp Russian or Thousand Island dressing
  6. 1 tbsp unsalted butter, softened (for the bread)
Instructions
  1. Prep the Ingredients: Drain
  2. cup of sauerkraut thoroughly; squeezing it dry prevents a soggy sandwich. Thinly slice your corned beef against the grain for maximum tenderness.
  3. Assemble the "Glue": Butter one side of two rye bread slices. On the unbuttered side, spread a generous layer of Russian dressing. Place a slice of Swiss cheese on each piece of bread—the cheese acts as a barrier to keep the bread crisp.
  4. Layer the Filling: Pile
  5. oz of corned beef onto one slice, followed by the drained sauerkraut
  6. . Close the sandwich with the second slice of bread, buttered side facing out.
  7. The Griddle Hack: Heat a skillet over medium-low heat. Place the sandwich in the pan and cover it with a lid for the first
  8. minutes; the trapped steam helps melt the cheese while the bottom toasts.
  9. Finish: Remove the lid, flip carefully, and grill for another
  10. minutes until both sides are golden brown.
Notes
  1. The Bread: While rye is traditional, seeded Jewish rye offers the most authentic flavor.
  2. Warm the Meat: For a better melt, briefly warm the corned beef in a skillet or microwave before assembling the sandwich.
  3. Make it Spicy: Add a teaspoon of prepared horseradish to your dressing for an extra kick.
  4. Accompaniments: Serve with a dill pickle spear and kettle chips to complete the deli experience.
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Paul Homlish's recipes https://blog.homlish.net/