Reuben Sandwich Recipe
It is the correct balance of salty, tangi, cheese, and crisp, from which it is a choice for hearty lunch or dinner. Whether it is hot and crisp or enjoys it as a comfortable home meal, Ruben Sandwich gives a timeless taste with every bite.
Equipment
- 1 Skillet or griddle
- 1 Spatula
- 1 Knife
- 1 Cutting board
- 1 Small bowl
- 1 Plate and paper towel
Ingredients
- 8 slices rye bread
- ½ sliced corned beef or pastrami
- ½ cup sauerkraut, drained and squeezed
- 4 slices Swiss cheese
- ¼ cup Russian dressing
- 2 tbsp unsalted butter, softened
Instructions
- Preheat the Dish: Warm a expansive skillet or griddle over medium warm.
- Amass the Sandwiches: Lay out the rye bread cuts. Spread Russian dressing on one side of each cut.
- Layer the Fixings: On half the cuts, layer corned hamburger, at that point sauerkraut, at that point Swiss cheese. Best with the remaining bread cuts, dressing side down.
- Butter the Bread: Spread mellowed butter on the exterior of each sandwich (the best cut as it were for presently).
- Flame broil the Sandwich: Put sandwiches, butter side down, on the hot skillet. Press delicately with a spatula. Butter the beat cuts whereas the foot side cooks.
- Flip and Proceed Flame broiling: After 3–4 minutes or until brilliant brown, carefully flip. Cook the other side until brilliant brown and cheese is softened, another 3–4 minutes.
- Rest Briefly: Let the sandwiches rest for 1–2 minutes after expelling them from the skillet to permit cheese to set marginally.
Notes
Dry sauerkraut well with a paper towel to avoid soggy bread. Use fresh Daily-Slepped Corn Beef for authentic taste. The best melt and toast on moderate-less heat for the best melt and crisp. Swap Russian dressing for thousand islands if liked.