Reuben Sandwich Deluxe by Kevin
This is the recipe I came up with over time. It
uses corned beef you previously cooked and sliced
about 1/8 to 1/4 inch thick.
Ingredients
- 2 slices Rye bread I prefer a dark rye like Pumpernickel Rye
- 6 to 8 slices Corned Beef cut cross grain
- 8 slices Swiss Cheese deli sliced
- 1 tablespoon Butter softened
- 3 tablespoons Thousand Island dressing
- 1/4 cup Sauerkraut drained and dry
Instructions
- Fry Corned Beef in pan until heated through and lightly golden brown.6 to 8 slices Corned Beef
- While Corned Beef is heating, place butter on one side of both slices of bread. Place the two butter sides together.2 slices Rye bread, 1 tablespoon Butter
- Layer, in this order on bread, half of the Swiss Cheese.8 slices Swiss Cheese, 3 tablespoons Thousand Island dressing, 1/4 cup Sauerkraut
- , Corned Beef,
- Thousand Island,
- Sauerkraut, and
- then the last three pieces of Swiss Cheese
- Preheat frying pan on low. I use about 25% heat.
- Place in a fry pan, bread on the outside with butter facing out.
- The trick is to heat this thick sandwich and not burn the outside. This is how I do it. Fry on one side for 15 minutes. Flip and second side for 15 minutes. Back to first side for ten minutes and then the second side for 10 minutes, Finally finish with 5 minutes on the first side. Both side should be golden brown and heated through.
- Let stand a couple minutes and enjoy.
