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Reuben Sandwhich

To make a Reuben sandwich you must first rinse the sauerkraut. Dump the sauerkraut into a sieve and rinse with cool water. When the kraut is completely rinsed, press the excess moisture from it. Heat a cast iron skillet on medium and then butter the rye bread and place it into the skillet butter side down. Lay the Swiss cheese on each bread slice. Ladle a little bit of the Russian dressing onto each slice: enough to completely cover the bread. Slice the corned beef into thick bands and then remove the excess fat from each piece. Remove the bread from the skillet when the bottom is toasted light brown. Add the sauerkraut and the corned beef to the skillet. Add a little butter to the sauerkraut if desired. This will help brown the kraut and augment the flavor. When the sauerkraut is slightly browned and the meat is heated up, begin heaping the sauerkraut and then the meat onto a piece of the toast. Place the slice with the kraut and the meat back into the skillet and then lay the other piece of toast on top and allow to warm for 30 seconds. Flip it and allow the other side to warm for 30 seconds. Remove from the heat and cut into triangular pieces.

  • 2 slices Rye bread per person
  • 1/2 cup rinsed sauerkraut per person
  • 1 1/2 slice Swiss Cheese per person
  • Russian dressing
  • About 4 oz corned beef per person
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