1cupof thousand island dressing or Russian dressing
Instructions
Add 1 tablespoon of butter to a cast iron pan, flat top, or griddle over medium to medium-high heat, and heat up a 1/3 pound of corned beef. This will take about 4-6 minutes in total, so be sure to move the meat around every minute or so. See chef notes.
Next, melt 1 tablespoon of butter until melted and place on 2 slices of bread to toast, which takes about 2 minutes.
Remove the bread, add 1 more tablespoon of butter and heat until melted before flipping the bread over toasted side up.
Immediately spread a ¼ cup of the dressing between both slices of bread.
Next, layer on as followed, corned beef, 2 slices of swiss cheese, about a ½ cup of sauerkraut.
Place the other toasted piece of bread with dressing on it to the top of the sandwich dressing side down and press down with a spatula.
Cook the sandwich for 1 to 2 minutes per side once it is assembled, and then slice and serve.
Repeat the process 3 more times for a total of 4 sandwiches. You can cook this all together at once as well.
Notes
Make-Ahead: A Reuben sandwich is meant to be eaten as soon as it is done being made. However, you can keep warm for up to 15 minutes in an oven at a low temperature (200°) before serving.How to Store: It is best if you can keep all ingredients i.e., corned beef, bread, dressing, cheese, and sauerkraut, covered and separated in the refrigerator for up to 5 days. The corned beef is the only thing that will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before using.How to Reheat: When the ingredients are kept separate, simply assemble the sandwich according to the recipe instructions. If the sandwich is already made place on a sheet tray lined with parchment paper and bake in the oven at 350° for 5-7 minutes or until hot.You can immediately start making the other components of the sandwich once you place them on the corned beef.