Even though it is a new year and most people make a resolution to eat healthier, we are still amidst a pandemic and comfort food is king. I’ve found myself eating sandwiches, which I don’t normally eat. However, my favorite sandwich BY FAR is a Reuben. I went to school at University of Michigan (GO BLUE!) and we have a great local deli that makes an epic Reuben. Every time I go back to Ann Arbor to visit, Zingerman’s is a must-visit. Since I’m missing it and the local restaurant in Pennsylvania that served great Reubens (which was also a Michigan-themed restaurant) closed, it was up to me to make my own. Boy oh boy did this not dissapoint! It is dangerous now that I know how easy and delicious a homemade Reuben is!
Ingredients:
- 4 slices rye bread (or bread of choice – I used a hearty multigrain)
- 4 slices deli-sliced corned beef
- 4 slices Swiss cheese
- 1/2 cup sauerkraut, well drained
- 1/4 cup Thousand Island dressing (with more to serve on side)
Instructions:
- Preheat oven to 350 degrees F
- Preheat a large skillet or griddle pan on high on cooktop
- Slice bread into 1/2 inch thick slices and toast in toaster until slightly browned
- Let cool and butter one side of each slice
- Place 2 slices of bread butter side down on plate
- Spread 1/2 of dressing on each slice of bread
- Top each slice with 2 pieces of cheese (if any cheese goes over the edges of the bread, fold cheese back)
- Top each piece of bread with 2 slices of corned beef
- Top with half of the kraut
- Place in skillet or on griddle plan (butter side down)
- Top each sandwich with a remaining slice of bread (butter side up)
- Press the sandwiches down with a flat spatula
- When cheese begins to melt and the first sides are crisp and golden (about 7 minutes), flip the sandwiches
- Cook the second sides until they are also well toasted
- Place the sandwiches onto a cookie sheet lined with tin foil and place in oven
- Bake another 4-6 minutes, or until cheese is melted to you liking
- Remove and place on cutting board
- Cut each in half diagonally and serve with sides of choice and Thousand Island dressing for dipping
Reuben Sandwich
Ingredients
- 1 tbsp butter
- 4 slices rye bread (or bread of choice - I used a hearty multigrain)
- 4 slices deli-sliced corned beef
- 4 slices Swiss cheese
- 1/2 cup sauerkraut, well drained
- 1/4 cup Thousand Island dressing
Instructions
- Preheat oven to 350 degrees F
- Preheat a large skillet or griddle pan on high on cooktop
- Slice bread into 1/2 inch thick slices and toast in toaster until slightly browned
- Let cool and butter one side of each slice
- Place 2 slices of bread butter side down on plate
- Spread 1/2 of dressing on each slice of bread
- Top each slice with 2 pieces of cheese (if any cheese goes over the edges of the bread, fold cheese back)
- Top each piece of bread with 2 slices of corned beef
- Top with half of the kraut
- Place in skillet or on griddle plan (butter side down)
- Top each sandwich with a remaining slice of bread (butter side up)
- Press the sandwiches down with a flat spatula
- When cheese begins to melt and the first sides are crisp and golden (about 7 minutes), flip the sandwiches
- Cook the second sides until they are also well toasted
- Place the sandwiches onto a cookie sheet lined with tin foil and place in oven
- Bake another 4-6 minutes, or until cheese is melted to you liking
- Remove and place on cutting board
- Cut each in half diagonally and serve with sides of choice and Thousand Island dressing for dipping
Stay hungry…