Whenever I head to a diner there are two sandwiches I tend to order, a club sandwich or a classic Reuben on rye. Quite awhile ago while flipping through Williams Sonoma’s kitchen catalogue, I came across their recipe for a Reuben sandwich. Since then I have been making it for weekday dinners when it’s just me and without going overboard in size, this is one delicious sandwich. Add a pickle, and I’m good to go.
Key Things To Keep In Mind:
*The recipe suggests a panini press, which I do not have, so I simply use a sauté pan, place a lid on top wait about 3 minutes on each side at a medium to low heat and the same result is produce – scrumptious cheesy goodness.
*Don’t place too much dressing on the bread so that you don’t soak it. Add a fine coat just enough to barely cover the surface of the bread.
*Corned beef freshly cut at the deli will yield amazing flavor.
*2 slices rye bread, each 1/2 inch thick
*Extra Virgin Olive Oil for brushing
*2 slices Swiss cheese
*2 heaping tbs. Thousand Island dressing
*6 slices of corned beef
*1/3 cup sauerkraut, drained
1. Preheat a panini press or a medium sized sauté pan set at medium-low heat.
2. Brush one side of each bread slice with olive oil. Lay slices, oiled side down on a clean work surface. Spread tops of slices with Thousand Island dressing. Arrange 1 cheese slice, corned beef, sauerkraut and remaining cheese slice on 1 bread slice, then top with other bread slice, oiled side up.
3. Place sandwich on preheated panini press or sauté pan and cook until golden brown on each side – about 3-4 minutes.
4. Transfer sandwich to a cutting board and cut in half. Serve immediately.
An idea to gather delicious recipes for free, put your name on the mailing list of Williams Sonoma catalogue (click here). It only comes out once or twice a year, but I have yet to try a recipe I haven’t like.
Images: (1) Culinary.net (2) Simply Luxurious