Lady Rose's Marble Rye Classic Reuben Sandwich
By
Rose Mary Mogan
@cookinginillinois
1
My neighbor Lisa gave me a loaf of Marble Rye Bread, and I used it to make Saturday Night's Dinner.
I made Reuben sandwiches. I hadn't made them in quite some time. I use to make them all the time when I was working and pressed for time, but today, I made them just because I was given the bread, & GOT HOME LATE FROM SHOPPING.
My husband especially enjoyed them, this is his plate in the photo. He is a man of few words, but when he eats 3 of them and none are left you know he enjoyed them. I did enjoy them too, I had a half sandwich. I would have shared with the Lisa but she wasn't home.
I made Reuben sandwiches. I hadn't made them in quite some time. I use to make them all the time when I was working and pressed for time, but today, I made them just because I was given the bread, & GOT HOME LATE FROM SHOPPING.
My husband especially enjoyed them, this is his plate in the photo. He is a man of few words, but when he eats 3 of them and none are left you know he enjoyed them. I did enjoy them too, I had a half sandwich. I would have shared with the Lisa but she wasn't home.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4-6 depending on appetite
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
1 lbpremium corned beef, sliced very thin
-
10-12 slicelorraine or alpine lace swiss cheese (or your favorite)
-
1loaf marble rye bread (or bread of your choice)
-
1 bottlethousand island salad dressing (will not need it all)
-
1 can(s)sauerkraut, canned (squeezed dry)
-
·soft spread margerine ( i used can't beleive it's not butter)
How to Make Lady Rose's Marble Rye Classic Reuben Sandwich
- I like to do 3 or 4 sandwiches at a time, sometimes I use my griddle, but today I used my 16 inch non stick skillet.
- I also like to use a large platter like the one in the picture. I also use a Cast Iron Bacon Press to weigh the sandwiches down, so hasten the browning process, over medium high heat. You can make these any way you like, I am merely giving you my version.
- Butter the slices of bread on one side. Then lay the buttered side down on the platter. UNBUTTERED SIDE FACING UP. I am showing what the other side looks like when buttered.
- PLACE A SLICE OF CHEESE on the opened side.
- Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
- Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
- Now add a generous amount of thinly sliced Corned Beef.
- Top the Corned Beef with a second slice of cheese.
- To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
- Now take the platter and with a thin spatula, lift the sandwiches from the platter and into the heated skillet. Place a weighted cast iron press over the sandwiches, and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired.
- Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.
