Classic Reuben Sandwich (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 slices of dark rye bread

02 - 1 cup of Swiss cheese, shredded

03 - 4 tablespoons of thousand island dressing

04 - 1 cup of sauerkraut

05 - ½ pound of thinly sliced corned beef or pastrami

06 - 4 tablespoons of unsalted butter, softened

# Instructions:

01 - Lay 2 slices of bread on a cutting board. Start by adding shredded or sliced Swiss cheese on top of each slice. Drizzle a generous amount of thousand island dressing over the cheese. Layer thinly sliced corned beef or pastrami evenly on both slices, then top with the sauerkraut. Finish by placing another slice of bread on top and spread 1 tablespoon of softened butter on the outer side of the top slice.

02 - Heat a large skillet over medium heat. Place the sandwiches, buttered side down, into the skillet. Cook for about 3 minutes or until the bread turns golden and crispy. Spread butter on the outer side of the top slice, flip the sandwich carefully, and cook for another 2 to 3 minutes until both sides are golden and the cheese is melted.

03 - Serve the sandwiches immediately while they’re still hot and the cheese is gooey.

# Notes:

01 - To maintain quality and freshness, keep the ingredients refrigerated and use before their expiration dates.

02 - Opt for sturdy rye or dark rye bread to hold all the layers without falling apart.

03 - Remove excess moisture from the sauerkraut to avoid sogginess.

04 - Cook the sandwiches at medium heat to ensure proper melting of the cheese while avoiding burning the bread.

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