Top-rated Reuben Sandwich

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 2 slices rye bread (our personal favorite is dill rye.)
• 2 slices swiss cheese (it depends on the maker, and doesn't necessarily need to be expensive or imported.)
• 4 ounces corned beef, pre-heated (get the best you can... which in our opinion is incredible corned beef)
• 1 ounce sauerkraut, drained (we like ab's version of homemade sauerkraut.)
• 1 tablespoon russian salad dressing (the original was russian, but we like louie dressing (for seafood salads or reuben sandwiches))
• 2 tablespoons butter, softened

Recipe

• 1 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.).
• 2 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.).
• 3 place bread on grill butter side down, and put 1 slice swiss on each side.
• 4 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.
• 5 heat sauerkraut on grill, but do not brown. when it steams, it's ready.
• 6 when cheese melts, remove sandwich from heat.
• 7 spread louie dressing onto side with cheese only. (this stops it from soaking into the warm bread and making it soggy.).
• 8 put sauerkraut onto corned beef & roughly make an even layer.
• 9 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.).
• 10 serve it hot!