Mouth-watering? Divine? Tantalizing? I am still trying to find the words to describe this beautiful sandwich. If you come up with some better ones…please let me know!
My husband has been putting a plug in for us to make Reubens for a while now, and I’m trying to figure out why we waited so dang long!? These were amazing! I felt like I was sitting back home in Long Island at one of those real NY Deli’s, only better! They came together in minutes, and when we ate them again last night (Yes. For a second time in one week!) my almost 3 year old daughter took a huge bite and nodded her head at us while chewing and said,”mmm…this is good!”.
Mmmmm….these are good! Enjoy.
Classic Reuben Sandwich
Note: I found the Rye Bread next to the wonder bread in our local store. I didn’t have to go to a special bakery or anything! I always thought that Rye Bread was dark brown, but when I got to the store I found out they carried 4 DIFFERENT kinds of Rye Bread….Dark Brown Rye Bread, Dill Rye Bread, Russian Rye Bread, and Jewish Kosher Rye Bread! Who would have thought there was so many? We made our sandwiches with the Dill Rye Bread, and the Dark Brown Kind. We loved them both!
*Recipe Makes One Sandwich
- 3 tablespoons Thousand Island Dressing
- 2 (1/2-inch-thick) slices rye bread
- 1 1/2 ounces sliced Gruyère or Swiss cheese
- 1 cup sauerkraut, drained and squeezed of excess moisture
- 4 (1/4-inch-thick) slices pastrami or corned beef (about 4 ounces)
- 1 tablespoon unsalted butter, softened
- Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order.
- Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich.
- We made it in our panini press, but if you don’t have one then Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.