Modern Reuben Sandwich
This Reuben is a griddled corned beef sandwich with Swiss cheese, sauerkraut and Thousand Island dressing, made in a single skillet. Draining the sauerkraut well keeps the bread crisp instead of soggy, and the buttered outsides turn deep gold as the cheese melts into the beef. The recipe makes four sandwiches and lets you choose rye, pumpernickel or sourdough, and corned beef or pastrami.
Instructions
Spread a thin layer of softened butter on one side of each slice of bread.
Heat a large non-stick skillet over medium heat until it is hot.
Place 2 slices of bread in the skillet, butter side down. These will be the bottoms of the first two sandwiches.
On each slice, layer 2 slices of Swiss cheese, 1 tablespoon of Thousand Island dressing, 3 ounces of corned beef and a quarter of the sauerkraut.
Cover each stack with another slice of bread, butter side up.
Cook the sandwiches for 4 to 6 minutes, turning them once, until the bread is golden brown and the cheese has melted.
Repeat with the remaining bread and fillings to make the other two sandwiches.
Serve hot, with extra Thousand Island dressing on the side if you like.
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