The Reuben Sandwich (and the Rachel)

Name: The Reuben Sandwich (and the Rachel)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Jennifer Segal

all seasons cheese comfort food

Ingredients

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1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices)4 tablespoons butter, softened1 pound corned beef (or pastrami), sliced medium thick1 cup sauerkraut, well drained (or coleslaw)16 thin slices Swiss cheese, best quality such as Boar’s Head Gold LabelAbout ¾ cup Russian dressing

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Instructions

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Step 1

Heat a large nonstick or cast iron pan over medium heat.

Step 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. 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.

Step 3

Place 2 of the 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.

Step 4

Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.) Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.