reuben sandwich recipe

Step 4 of 4. Either toast the bottom slice of bread first or assemble the sandwich and toast the.

A Classic Reuben Sandwich Is Always The Way To Go Recipe Reuben Sandwich Easy Sandwich Recipes Reuben Sandwich Recipe

On a cutting board spread ½ tablespoon of butter on one side of each slide of bread.

. Place the bread butter side down on a plate. Lightly butter one side of each slice of bread. Press down on the. First mix up the dressing.

Put the meat in a frying pan pour in water and heat up a little. Warm the corned beef and sauerkraut and pile on the corned beef sauerkraut and swiss cheese. You can do this in advance and just cover and refrigerate the dressing for up to 3 days before. In a skillet heat the sandwiches over medium low heat for 2 to 3 minutes with the pan covered.

Top with remaining bread slices. Add 2 pieces of the butter. To make this an open-faced sandwich omit the top slice of bread. Spread the dressing top with the meat cheese.

Layer each with a quarter of the sauerkraut 2 tablespoons of dressing and a slice of cheese. Mix all the ingredients for the sauce. Turn 6 slices of the bread buttered-side down. Arrange corned beef on four slices of bread.

On a board lay down one slice of bread. Transfer to a platter and tent. Preheat a griddle or large nonstick skillet over medium-low heat. Flip the bread slices over so that the buttered side is face down.

Spread with half of the dressing. When melted swirl the pan to coat then carefully add 2 of the sandwiches. Remove the layers of beef and cheese from the bread and put them in a steamer. Gather all the ingredients.

Heat the reserved skillet over medium-high heat. Spread the bread with the dressing. Flip the sandwiches over removing and replacing the plates. Add the toppings to each sandwich.

Layer 4 slices of the bread with 2 slices of cheese ¼ pound corned beef or pastrami 3 tablespoons sauerkraut or coleslaw and 2 more slices of cheese. Top each with a slice of cheese some corned beef sauerkraut and another slice of cheese. Top with the remaining four slices of bread so the butter is face up. Top with half of the corned beef and a small layer of cheese.

Add 1 tbsp of butter and cook another 2 minutes or until the other side is golden brown. Press down to compress the sandwiches a bit. Spread the slices of bread on the work surface grease each with a thin layer of butter then grease 2 slices of bread with sauce and spread the cabbage evenly on the other two slices and then add a little sauce. Add all dressing ingredients to a small bowl and whisk well to combine.

Spread the butter on the bread.