Recipe by Stacia_
Easy and delicious!!
Top Review by renrcan
This is an excellent sandwich!!! What a nice surprise to see this recipe finally listed. Thank You!!...I am surprised to see that the "well known Reuben sandwich" is not listed anywhere as a Header??. I had to key in "Jewish sandwiches" to try and get this recipe???...(I am compiling a handmade Cook book for my granddaughter). I was taught to make this sandwich long ago by my neighbors back in San Diego and have made it several times. My husband and relatives as well as my friends loved it. I always use Rye bread though. If I don't have Corn beef (which what is traditionally used), I use plain slices of Roast beef and add some slices of Turkey, topped with the Sour kraut (which is a must) and Gruyere. I also use Thousand Island Dressing if I can't find Russian Dressing.
- 8 slices dark pumpernickel bread
- 2 tablespoons thousand island dressing
- 8 ounces corned beef
- 4 ounces sauerkraut, well drained
- 4 ounces swiss cheese (1 or 2 slices each sandwich)
Directions See How It's Made
- Spread the dressing on each bread slice.
- On one slice, place the corned beef, then the sauerkraut, and then the cheese.
- Place the second slice on the top with the dressing side down.
- Butter the top of the sandwich and place buttered side down on a preheated griddle.
- Now butter the other side of the sandwich, which is the top side.
- Heat the sandwich until bread is golden brown.
- Turn once and allow the other side to become golden brown.
- Cut the sandwich in half and serve.