Classic Reuben Sandwich
Description
This grilled sandwich really hits the spot. It's made with layers of melty Swiss cheese, sauerkraut and homemade Russian dressing all between 2 slices of rye bread. It's a quick easy meal for lunch or dinner.
Ingredients
Reuben Sandwiches:
2 T. butter, softened
8 slices regular or marble rye bread
8 slices Swiss cheese
3/4 lb. corned beef brisket, thinly sliced
1/2 lb. sauerkraut, well drained
1/4 c. Russian Dressing
Russian Dressing:
1/3 c. mayonnaise
1 1/2 T. ketchup
1 1/2 t. prepared horseradish
1/2 t. Worcestershire sauce
salt, to taste
black pepper, to taste
Directions
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Russian Dressing:
Combine the dressing ingredients. Set aside. (Makes 1/2 cup.)
Butter one side of 4 bread slices; place bread slices buttered-side down on a large piece of wax paper. Top each bread slice with 1 cheese slice.
Divide corned beef into 8 equal portions. Place one of the 8 potions on top of each of the 4 slices of cheese.
Using paper towels, squeeze out excess moisture from the sauerkraut. Evenly divide sauerkraut among the 4 sandwiches; top and spread each with 1 T. Russian dressing.
Add a second layer of corned beef and a second slice of Swiss cheese to each sandwich. Top each with the remaining buttered bread slices with the buttered side facing out.
Preheat a large griddle or skillet to medium heat.
Cook sandwiches on one side until the bread is golden brown. Carefully flip the sandwiches over with a spatula; finish cooking on the second side.
Serve hot.
4 sandwiches.