corned beef reuben on marble rye

How To Make corned beef reuben on marble rye

• Step 1
  Heat a griddle on medium heat. Electric #5.
• Step 2
  Spread the mayonnaise on one side of the 4 slices of marble rye bread. You can use Pumpernickel or Jewish Rye but I prefer the Marble Rye. You can make your own bread or use deli bread but I prefer the taste and texture of the Pepperidge Farm Brand.
• Step 3
  Place bread, mayo side down on the heated griddle.
• Step 4
  Divide the butter on the 4 bread slices and flip them on the griddle when the mayo side has lightly toasted. You may need to turn the heat down to prevent burning. Every stove and pan is different.
• Step 5
  Top all 4 bread slices with 2 slices of the cheese on each. I prefer Provolone but Swiss is good too. Any cheese you like will do. Eat what you like.
• Step 6
  Top the cheese on 2 slices of bread with the drained kraut. Divide it equally between the 2 sandwiches. I buy the kraut in glass jars that only adds salt and water. I have made my own kraut in large and small batches.
• Step 7
  Top the kraut with the dressing. Some people prefer a full grained mustard or Russian Dressing but I prefer Thousand Island Dressing. Use what you like best.
• Step 8
  Top the dressing with half of the package (1 ounce) of the corned beef. I roll or gently fan the thin slices, somehow it tastes better that way. You can use deli cut meat. You can use Pastrami. I have used a turkey pastrami that I can sometimes find at my local Walmart deli. I buy deli meats "chipped" to get them ultra thin.
• Step 9
  When the buttered side of the bread has browned remove the bread to a serving plate and top the meat/kraut side with the plain cheese side. Mash the sandwich and then cut it in half to serve.
• Step 10
  Serve with chips and dill pickle or with potato salad, baked beans (or heated, canned vegetarian beans) and a dill pickle.
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