Classic Reuben Sandwich
From Theme: Showers for Dads: Extreme Nursery Makeover
- 1 cup sauerkraut, very well drained
- 2 tablespoons unsalted butter, divided
- 8 slices rye bread
- ⅓ cup Thousand Island or Russian dressing
- ½ pound Swiss cheese, thinly sliced
- ½ pound corned beef, thinly sliced
Be sure the sauerkraut is well drained, using a paper towel if necessary.
Heat 1 tablespoon of the butter in a large skillet over medium to medium-high heat. While butter is melting, spread one side of 4 pieces of bread with dressing.
Lay the bread, dressing-side up, in the skillet, moving the bread around to fully coat with butter. Layer the cheese, sauerkraut, and corned beef on the bread in the skillet.
With the remaining bread slices, butter one side and spread the other with dressing. Top the sandwiches in the skillet, placing the bread butter-side up. Press down firmly.
After the sandwiches have cooked for about 5 minutes on one side, carefully flip with a spatula. Press down firmly again. Cover the skillet for about 3 to 4 minutes, or until the cheese has melted and the second side is golden.
Serve hot with kosher dill pickles, if desired.