4 slices rye bread
4 slices Swiss cheese
cooked corned beef, sliced thin
1 lb sauerkraut
Russian dressing
soft butter
Butter one side of two slices of bread, and place butter side down on a cutting board.
Top with a slice of Swiss cheese and then several slices of corned beef.
Squeeze excess moisture from the sauerkraut and layer it on top of the corned beef. Spoon
some of the Russian dressing on top. Add another layer of corned beef, another slice of
Swiss cheese and rye bread. Butter the bread on the top side.
Preheat a frying pan to medium heat. Lay the sandwiches on the pan, top with the cutting
board and some heavy weight. Cook until the bread is golden brown and the cheese starts
to melt. Remove the weight and the cutting board. Carefully flip the sandwiches over,
replace the cutting board and weight and cook the second side.
Makes 2 sandwiches.
Reuben sandwiches are the main reason I cook corned beef. You can use deli corned beef but it is so much better when you use home cooked corned beef.
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