Rueben Recipe

Sandwich

1. 1

   Prepare sauerkraut

   Place sauerkraut in a fine mesh sieve and press firmly with the back of a spoon to remove excess liquid. If sauerkraut is very sour or wet, rinse briefly under cold water, then drain and squeeze again. Transfer to a bowl and mix in the caraway seeds (if using) and black pepper; set aside.

2. 2

   Toast bread

   Spread softened butter evenly on one side of each slice of marble rye. Heat a large skillet or griddle over medium heat. Place buttered side down and toast until golden and crisp, about 2–3 minutes per side. Remove from heat and keep warm.

3. 3

   Warm corned beef and melt cheese

   Wipe skillet clean and return to medium-low heat. Layer half of the corned beef (4 oz) in the skillet, top with one slice of Swiss cheese, then cover with a lid for 1–2 minutes until cheese begins to melt. Repeat with the remaining corned beef and Swiss cheese on the other two slices of bread when assembling second sandwich, or do both sandwiches sequentially.

4. 4

   Assemble sandwiches

   Turn each toasted bread slice buttered side down. Spread 3 tablespoons of 1000 Island dressing evenly on the inside of each top bread slice. On two bread slices (bottoms), arrange the warmed corned beef with melted Swiss cheese on top. Spoon 1.5 cups of the drained sauerkraut evenly over the cheese for each sandwich (about 1½ cups per sandwich). Place the dressing-spread bread slices, dressing-side down, on top to form sandwiches.

5. 5

   Finish and serve

   Place assembled sandwiches back into the skillet over low heat and press gently with a spatula or a sandwich press for 1–2 minutes to warm through and help components meld. Remove, cut each sandwich in half on the diagonal, and serve immediately. Serve extra 1000 Island dressing on the side if desired.