Reuben Sandwich

Ingredients for Reuben Sandwich

• 2 slices rye bread or pumpernickel

• 2 teaspoons butter, at room temperature

• 2 tablespoons Reuben's Russian Dressing

• 60ml well-drained, fresh-style sauerkraut

• 60g thinly sliced Gruyère or Switzerland Swiss cheese

• 110g thinly sliced corned beef

How to make Reuben Sandwich

Butter each slice of bread evenly to the edges on one side.

Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.

Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.

Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.

Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.

Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.

Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 800g can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.

Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.