Grand Trunk Pub Reuben Recipe
Wigley's corned beef house-made Poet stout kraut, swiss cheese, 1000 island dressing on grilled light rye
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Ingredients
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Meat
Sauerkraut
Cheese
Dressing
Bread
Butter
Method
Preparation
- 1
Prepare the Ingredients
Gather all ingredients: corned beef, Poet stout sauerkraut, Swiss cheese, 1000 island dressing, light rye bread, and unsalted butter.
- 2
Heat the Sauerkraut
In a small saucepan over medium heat, warm the Poet stout sauerkraut for about 5 minutes, stirring occasionally until heated through.
Assembly
- 3
Assemble the Sandwich
On a clean surface, lay out two slices of light rye bread. Spread 2 tablespoons of 1000 island dressing on each slice. Layer 4 oz of corned beef on one slice, followed by the warmed sauerkraut and 2 slices of Swiss cheese. Top with the second slice of bread.
Cooking
- 4
Grill the Sandwich
In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Once melted, add the assembled sandwich to the skillet. Grill for about 4-5 minutes on one side, until golden brown and cheese starts to melt. Flip the sandwich, add the remaining tablespoon of butter to the skillet, and grill for another 4-5 minutes until the second side is golden brown and the cheese is fully melted.
- 5
Slice and Serve
Remove the sandwich from the skillet and let it rest for 1 minute. Slice in half and serve warm, optionally with extra 1000 island dressing on the side.