Ingredients

Sandwich-
1/2 lb corned beef
½ tsp olive oil
6 slices rye bread
2 Tbsp unsalted butter room temp
1/2 cup sauerkraut drained
6 slices Swiss cheese
Russian Dressing-
1/4 cup mayo
1 1/2 Tbsp chili garlic sauce
1/2 tsp lemon juice
1 ½ tsp creamy horseradish
1 garlic clove minced
½ tsp Worcestershire sauce
1/2 Tbsp onion finely grated
⅛ tsp paprika
Salt and pepper, to taste

Instructions

In a bowl combine all the ingredients for the Russian Dressing, set aside.
In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.

Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

TIPS for Making a Reuben-
Bread- You want to make sure to use a good quality rye bread as it adds so much flavor to the sandwich.
Sauerkraut- Be sure to drain as much liquid from the sauerkraut as you can or the sandwich will be soggy. TIP- If you don’t like sauerkraut, you can use Coleslaw instead.
Garlic butter- If you really like garlic, sprinkle some garlic powder over the butter spread on the bread slices before cooking the sandwich.
Meat- Though corned beef is the classic meat used in a Reuben, you can substitute for pastrami.
Panini- You can use a panini press or a griddle to cook the sandwich instead of a skillet if you have one.
Dressing- The dressing does have some heat in it from the chili garlic sauce. If you don’t like spicy food, add the sauce to taste

SANDWICHES