Reuben Sandwich

1. 1

   Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface.

2. 2

   Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

3. 3

   Using paper towels, squeeze out excess moisture from the sauerkraut.

4. 4

   Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing.

5. 5

   Add another layer of corned beef and a second slice of Swiss cheese to each sandwich.

6. 6

   Top with the remaining bread slices; butter the side facing out.

7. 7

   Preheat a griddle or frying pan to medium heat.

8. 8

   Cook the sandwiches on one side until the bread is golden brown.

9. 9

   Use a spatula to carefully flip the sandwiches over and finish cooking on the second side.

10. 10

    Cut the sandwiches in half before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.