Classic Reuben Sandwich
Delicious way to make a classic Reuben sandwich
Ingredients
- 4 oz corned beef sliced thin, leftovers from St. Patrick's Day meal are the best!
- 2 slices rye bread fresh from bakery or deli
- 1 tbsp Russian dressing or 1000 Island if preferred
- 2 oz Swiss cheese sliced
- 1 tbsp Sauerkraut drained
- 1 tbsp butter unsalted, divided
Instructions
- Preheat a cast iron or other heavy skillet over medium-high heat. Add sliced corned beef and sear until brown, about 3 minutes. Flip and repeat.
- Meanwhile, assemble the sandwich: spread half of the Russian dressing on each slice of rye bread and add half of the Swiss cheese on top of the dressing.
- When the corned beef is browned on both sides, remove from the pan and turn the heat down to medium-low (this will help prevent the butter from burning). Add half of the butter to the pan, and when it melts, add the first slice of rye to the pan. Add about half of the corned beef on top of the cheese, then the sauerkraut, then the rest of the corned beef, then top with the other slice of bread. Put another heavy pan on top of the sandwich to press it a bit (add weight to that pan as needed; a large can of tomatoes works well) and cook until bread is browned but not burnt, about 2 minutes (start checking after 1). Once the first slice of bread is done, lift the sandwich with a spatula, add the remaining butter, and flip and cook the sandwich on the other side.
- When done, remove from the pan to a cutting board, cut the sandwich into triangles, and eat!
Nutrition
Calories: 750kcal
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