Top-Rated Reuben Sandwich
photo by gailanng
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 2 slice rye bread (Our personal favorite is dill rye.)
- 2 slice swiss cheese (It depends on the maker, and doesn't necessarily need to be expensive or imported.)
- 113.39 g corned beef, pre-heated (Get the best you can... which in our opinion is Incredible Corned Beef)
- 28.34 g sauerkraut, drained (We like AB's version of homemade sauerkraut.)
- 14.79 ml Russian salad dressing (The original was Russian, but we like Louie Dressing (For Seafood Salads or Reuben Sandwiches))
- 29.58 ml butter, softened
directions
- Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
- Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
- Place bread on grill butter side down, and put 1 slice Swiss on each side.
- Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
- Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
- When cheese melts, remove sandwich from heat.
- Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
- Put sauerkraut onto corned beef & roughly make an even layer.
- Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
- Serve it hot!
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RECIPE SUBMITTED BY
Rare Affaire
Oakridge
A sister & brother cooking team who have been caterers and deli owners. The Krueger siblings both are Certified Culinarians with degrees in Culinary Arts, and carry their love of good food with them wherever they go.