A Reuben sandwich is in a class by itself. Each component of this sandwich is unique and delicious in its own way, but there is synergy when they all come together! Each ingredient's contribution is magnified in the finished product. When my niece, Paige, was working at the cafe I asked her one day if she had ever tried a Reuben. She sort of wrinkled her nose and told me she hadn't, she really didn't like the ingredients in the sandwich. I sort of insisted she try it, since we were selling lots of them. Oh my, did she change her tune! "That doesn't taste anything like I thought!" Another convert. Try a Reuben once, and you'll never be the same. Promise.
Equipment needed: Panini Grill or Large Cast Iron Skillet
For each sandwich:
2 slices rye bread of your choice (marble was the standard at the cafe, but whatever is available or your favorite)
3 Tablespoons Thousand Island dressing (purchased or homemade)
2 slices Swiss cheese
4 ounces thinly-sliced or shaved Deli Corned Beef
1/2 cup sauerkraut (from the refrigerated section is best) squeezed dry
Preheat the panini grill to high, or heat an iron skillet over medium heat.
Lay out 2 slices of bread and spread each one with the Thousand Island dressingPlace one slice of cheese on each piece of bread. Layer the corned beef onto one piece of the bread, keeping it all inside the edges of the bread (prevents it drying out during grilling). Spread the sauerkraut over the meat and top with the second piece of bread with cheese. Spread both sides of the sandwich with the softened butter.
Place the sandwich on the panini grill and cook until the bread is deeply browned and the cheese has melted in the center of the sandwich. Alternately, grill the sandwich in the skillet, pressing down lightly, turning when the first side is a deep brown, and continue to cook until the other side is a deep brown and the cheese is melted completely through.
Allow the sandwich to set for a minute or two before cutting in half. Serve while hot.