Classic Reuben Sandwich

Prep 10 min.

Ready 30 min.

Reuben sandwiches are by far my favorite sandwich. With leftovers from my corned beef from St. Patrick’s day, I was able to make one large Reuben.  Reubens are simple to make and are tasty!

Cooking Ingredients

• 2 Tbs. unsalted butter, softened

• 3 Tbs. Thousand Island Dressing

• 2 (1/2-inch-thick) slices rye bread

• 4 slices Swiss cheese (Gruyère works awesome if you have it)

• 1 cup sauerkraut, drained

• 4 (1/4-inch-thick) slices corned beef

Cooking Directions

1. Heat cast iron skillet over medium heat

2. Lightly butter one side of bread and face down in skillet. Spread Thousand Island Dressing and layer Swiss Cheese, sauerkraut and corned beef. Add two more slices of Swiss Cheese, a light layer of sauerkraut, and the top slice of bread.  Lightly butter the top.

3. Cook 10 min or until the bread is golden brown. Flip and repeat.

Serve with fresh deli pickle spears. Enjoy!