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Reuben Sandwich

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Reuben Sandwich

Reuben Sandwich

amanda

Equipment

  • - Skillet/Fry Pan: A cast-iron skillet perfect for evenly cooking corned beef and sauerkraut

  • - Kitchen Knife: Good quality knife essential for preparing ingredients like corned beef, sauerkraut or swiss cheese

  • - Grater: Used to shred the cheese; versatile kitchen tool

  • - Butter Dispenser: Helps apply butter evenly on bread

  • - Jelly Jar: Convenient storage for variations of the Reuben sandwich spreads or sauces

  • - Spatula: Handy for flipping meat and vegetables in a skillet

  • - Serving Platter: Suitable platter to present Reuben sandwiches beautifully

  • - Oven Mitt: Used for handling hot pans when cooking the corned beef and sauerkraut

  • - Digital Thermometer: Ensures meat is cooked to proper temperature

  • - Measuring Cup: Necessary for accurate measurements of ingredients like sauce or butter

Ingredients

  • 2 slices rye bread or pumpernickel

  • 2 teaspoons butter, at room temperature

  • Russian Dressing

Instructions

1

Instruction 1

Butter each slice of bread evenly to the edges on one side.
2

Instruction 2

Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
3

Instruction 3

Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
4

Instruction 4

Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
5

Instruction 5

Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
6

Instruction 6

Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
7

Instruction 7

Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
8

Instruction 8

Serve immediately.
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