Have you ever had a Reuben? If not, you just don't know what you're missing! Well, my first real job was for a German restaurant on the Outer Banks of NC called The Weeping Radish and the Reuben was one of their signature dishes. (I worked there for 7 years) Once I left NC I never liked to order them at restaurants though because it was never good as at the Radish. One reason is because I don't love rye bread. I DO however like pumpernickel and unless it was a fancy restaurant or another German one, most places don't even carry pumpernickel as a substitute. Something about those rye seeds just bother me, but anyway... So here's the way I make my Reubens at home and they are so good!
Rye or Pumpernickel bread
butter or mayo mixed with a little Texas Pete
1000 Island dressing
So what I use are two pans. If you have a double burner griddle, then use that. Mine went kaput so until I get a new one, I just use two skillets. Okay, so first butter one side of two pieces of bread. Sometimes I use a little mayo mixed with a little Texas Pete instead...it's really your preference. It usually depends on whether or not I feel like making it or if I'm too hungry I just don't have time to be bothered :)
Next, in a preheated skillet put the bread butter side UP. This will make the inside of the sandwich a little toasty so it won't become so soggy when you get it all put together.
In the other preheated pan lay each slice of corned beef out individually. They're already cooked but you are making all parts heated so you don't bite into a cold sandwich. Also, add the sauerkraut to the pan.
Next flip the slices of meat and the sauerkraut. With a set of tongs move stack the corned beef and then lay the sauerkraut on top.
Flip over the bread so it gets toasted on the butter side now.
Add a couple slices of Swiss cheese on top of the corned beef and sauerkraut. Put a little 1000 island dressing on the bread. Place the corned beef, sauerkraut and Swiss onto one of the slices of bread. Top with the other slice. Cut in half and Enjoy!
*A Storage Tip*
Sauerkraut lasts in the fridge for up to 9 months.
If you don't use rye or pumpernickel bread often, put the loaf in a freezer bag and then just thaw the slices you need for a couple minutes in the microwave when you are ready...