The Reuben Sandwich (and the Rachel)
Ingredients
- 1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices)
- 4 tablespoons butter, softened
- 1 pound corned beef (or pastrami), sliced medium thick
- 1 cup sauerkraut, well drained (or coleslaw)
- 16 thin slices Swiss cheese, best quality such as Boar's Head Gold Label
- About ¾ cup Russian dressing
Instructions
- 1
Heat a large nonstick or cast iron pan over medium heat.
- 2
Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice.
- 3
Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up.
- 4
Place 2 sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes. Carefully flip and cook another 3 to 4 minutes until the bread is golden and the cheese is fully melted. Transfer to a cutting board, cover loosely with foil, repeat with remaining sandwiches, let cool slightly, then slice in half and serve.
Nutrition
Per serving (based on 4 servings)
