Classic Deli-Style Reuben Sandwich

By brendaz

This sandwich just bursts with flavor! The combination of corned beef and sauerkraut is to die for. Add in Swiss cheese, Thousand Island dressing and Pumpernickel bread and it's Heaven on a plate!

Ingredients

• 4 slices Pumpernickel bread (you can use Rye if you prefer)
• 2 Tbsp. butter
• 6 ounces shaved corned beef (or more if you like to pile it high!)
• 1/2 cup sauerkraut, drained well
• 1/4 cup Thousand Island dressing
• 4 slices Swiss cheese

Preparation

Step 1

These sandwiches are best built right in the frying pan. Butter a couple of slices of Pumpernickel and place them buttered-side down into the pan. Place a slice of Swiss cheese on each. Divide the corned beef between them and pile it on (I warm my corned beef in the microwave first). Drizzle some dressing over the meat. Divide the sauerkraut between the two sandwiches, add the other slice of cheese and top it off with another slice of Pumpernickel, buttered-side out.

Grill the sandwiches over medium-high heat until the first side is nicely toasted and the lower slice of cheese begins to melt. Flip the sandwiches over and grill the other side. Remove to a cutting board. Slice the sandwiches in half and serve with a pickle and some Thousand Island on the side for dipping. Enjoy! If you would like to see how I built this sandwich, visit my blog at foodandfact.com.