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1
Heat oven to 400 degrees F and throw in whole rye bread.
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2
Bake until crusty, around 10 minutes.
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3
Remove and cool so it is easy to slice for sandwiches.
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4
At the same time, steam corned beef quickly in steamer.
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5
Mix all ingredients for the thousand island dressing and set aside.
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6
Spray a little butter-flavored Pam on the griddle and grill the drained sauerkraut, turning until it is very slightly browned.
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7
Not only does this dry the kraut out a bit (not too much) but it also subtly intensifies the flavor!
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8
After trying this, you wont want to put raw sauerkraut on your Reubens again!
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9
Slice 12 slices of rye bread.
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10
Using a large cookie cutter, cut 12 rounds out of the of the slices.
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11
Do the same with the Swiss cheese.
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12
Lay out bread and spread with thousand Island dressing and lay Swiss cheese on all 12 pieces of bread.
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13
Divvy up the corned beef and put on 6 slices of bread.
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14
Spread a bit of Thousand Island dressing on meat.
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15
Divvy up the sauerkraut and lay on meatless side of bread.
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16
Close up the sandwiches.
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17
On the top slice of each Reuben, spread butter.
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18
Flip the sandwich onto the griddle, taking care not to mess up the Reuben, and then butter the bread facing you.
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19
Grill on the cleaned griddle for 6 or 7 minutes and turn.
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20
Put something heavy on each sandwich and cook another 4-5 minutes until the cheese has melted and the sandwich is a nice color.
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21
Turn Reubens out onto a plate and serve.
