Reuben Sandwich

Ingredients

• 8 slices Rye Bread (Marble or seeded rye recommended, about 1/2 inch thick.)
• 1 lb Corned Beef (Thinly sliced, from the deli counter.)
• 8 slices Swiss Cheese (Deli-sliced Swiss cheese preferred.)
• 1 cup Sauerkraut (Well-drained, excess liquid squeezed out; rinse if desired to reduce tartness.)
• 0.5 cup Russian Dressing (Or Thousand Island dressing. Adjust to taste, approximately 2 tablespoons per sandwich.)
• 2 tablespoons Butter (For grilling; mayonnaise can be substituted for a crispier sandwich.)

Instructions

1. Spread approximately 2 tablespoons of Russian or Thousand Island dressing evenly on one side of each slice of rye bread. This helps to flavor the bread and prevent it from drying out during grilling.
2. On four slices of bread, layer 1/4 lb of corned beef, two slices of Swiss cheese, and 1/4 cup of well-drained sauerkraut. Ensure the sauerkraut is well-drained by squeezing out any excess liquid.
3. Top the sauerkraut with another 1/4 lb of corned beef, two slices of Swiss cheese, and 1/4 cup of sauerkraut, distributing ingredients evenly to balance each bite.
4. Cover with the remaining bread slices, dressing-side down, to form the sandwiches. Press gently to help the ingredients adhere.
5. Spread approximately 1/2 tablespoon of butter (or a thin layer of mayonnaise) on the top side of each sandwich. Mayonnaise provides a crispier texture when grilled.
6. Place the sandwiches butter-side down in a preheated skillet or on a griddle over medium heat. Maintain medium heat for even grilling and proper cheese melting without burning the bread.
7. Spread approximately 1/2 tablespoon of butter (or mayonnaise) on the upward-facing side of the sandwiches while they are in the skillet.
8. Grill for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula for even browning and to ensure the sandwich holds together.
9. Carefully remove from the skillet, cut each sandwich in half diagonally, and serve immediately. Serve with pickles, potato chips, or your favorite sides, such as pasta salad, coleslaw, or tomato soup.