Grilled Reuben Sandwiches


Rueben SandwichesThis is a classic.  We made it on our Black Russian (Pumpernickel) Bread.  We didn’t overwhelm it with sauerkraut and it was just right. 

Ingredients

4 slices of bread, thickly sliced
Thousand Island salad dressing
Swiss cheese, very thinly sliced
Deli-style corned beef, thinly sliced
sauerkraut
olive oil or melted butter

Directions

Spread one side of each slice of bread with the Thousand Island dressing.  Place a layer of cheese on one slice of bread over the dressing, then corned beef, then sauerkraut, and then another layer of cheese.  Top with another slice of bread.  Brush the outside of the sandwich with olive oil or melted butter.

Cook on the heated grill pan or griddle, cheese side down and topped with a panini press until crisp and golden.  If you are not using a panini press, turn the sandwich after one side is cooked.

Baker’s note:  The cheese is placed next to the bread so that it will melt easily while grilling. 

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