Reuben sandwiches are made up of corned beef and sauerkraut. It was first introduced by Reuben’s, a restaurant in New York City.
- 8 slices rye bread with caraway seeds
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup Thousand Island dressing
- 1/4 pound corned beef, thinly sliced
- 1 cup well-drained sauerkraut
- 1/2 pound Swiss cheese, shredded
- On a large, flat surface, lay out the slices of bread. Spread butter evenly on one side of each bread. Turn the slices over, and on the other side, spread the dressing evenly.
- Take four of the bread slices. On the side with dressing, lay the sliced corned beef. Carefully tuck it so that there will be no overhangs. Spread sauerkraut on top of the corned beef. Add cheese on top. Cover these with the other bread slices, buttered side out. Press down firmly to compress the sandwich.
- In a heated non-stick pan, carefully transfer each of the sandwiches using a spatula. Cook until golden on the side, about four minutes. Turn it over and cook the other side until golden and the cheese has melted. Turn over for the last time and cook for two more minutes.
- Place the sandwiches in a plate and serve at once.
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