
Reuben Sandwich
A delicious german dish.
Total Time
76 min
Serves
4
Rating
0.0 (0)
Ingredients
- 2 slices rye bread or pumpernickel
- 2 teaspoons butter
- at room temperature
- 2 tablespoons Reuben's Russian Dressing
- 1/4 cup well-drained
- fresh-style sauerkraut
- 2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
- 1/4 pound thinly sliced corned beef
Instructions
- 1
Butter each slice of bread evenly to the edges on one side.
- 2
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
- 3
Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread.
- 4
Then put on the sauerkraut, spreading it evenly.
- 5
Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- 6
Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- 7
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula.
- 8
Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- 9
Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes.
- 10
Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- 11
Serve immediately.