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A New York City restaurant called Reuben’s first produced this classic sandwich. If you like, substitute pastrami for the corned beef. Make sure to squeeze the sauerkraut dry to avoid a soggy sandwich. Serve with a side of beer-battered onion rings or pickle chips.
- 8 slices rye bread with caraway seeds
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup Thousand Island dressing
- 1/4 pound corned beef, thinly sliced
- 1 cup well-drained sauerkraut
- 1/2 pound Swiss cheese, shredded
On a large work surface, lay out the bread slices. Spread one side of each slice evenly with the butter. Turn the slices over and spread the other side evenly with the dressing.
Lay the sliced corned beef on the dressing-spread side of 4 of the bread slices, tucking in any overhang. Spread the sauerkraut evenly atop the corned beef, then distribute the cheese evenly over the sauerkraut. Top with the remaining bread slices, buttered side out, and press down firmly to compact the sandwiches.
Heat a large nonstick frying pan or a griddle until hot. Working in batches if necessary and using a spatula, carefully transfer the sandwiches to the hot pan or griddle. Cook, pressing down gently on each sandwich with the spatula 3 or 4 times, until golden on the first side, 4-5 minutes. Carefully turn over the sandwiches and cook, again pressing down on them, until the second side is golden and the cheese has melted, 3-4 minutes longer. Turn over one more time and cook 2-3 minutes longer.
Transfer to individual plates and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
736 calories; 51g total fat; 123mg cholesterol; 1476mg sodium; 43g carbohydrates; 4g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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