Classic Reuben Sandwich (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 slices of hearty rye bread

02 - 1 cup of shredded Swiss cheese

03 - 4 spoons of thousand island dressing

04 - 1 cup of tangy sauerkraut

05 - ½ pound of corned beef or pastrami, sliced thin

06 - 4 spoons of softened butter (unsalted)

# Instructions:

01 - Take 2 pieces of bread and place them flat. Spread Swiss cheese (sliced or grated) generously on each one. Next, drizzle some thousand island dressing over the cheese. Layer the slices of corned beef or pastrami across, then spoon the sauerkraut onto the meat. Close it all with another slice of bread and butter the outside of the top piece.

02 - Set a skillet on medium heat. Put the sandwich butter-side down into the pan and toast for 3 minutes or until it’s golden and crisp. Butter the top side, flip gently, and cook the other side for 2–3 minutes until the cheese is gooey and both sides are crispy.

03 - Enjoy the sandwich while it’s still warm and the cheese is melted.

# Notes:

01 - Store everything in the fridge to keep ingredients fresh, and use them before they go bad.

02 - Use rye bread that’s firm to hold all the layers without breaking apart.

03 - Squeeze the extra liquid out of the sauerkraut to avoid making the sandwich soggy.

04 - Keep the heat on medium so the bread doesn’t burn while the cheese melts properly.

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