The secret to making a good Reuben sandwich lies in the order in which you stack the ingredients. When the sauerkraut is not in contact with the bread the sandwich doesn’t get soggy. Some people prefer mustard to the Thousand Island dressing. The quantities of ingredients are also a matter of personal preference.

2 tsp butter, divided
2 slices rye bread
2 tsp Thousand Island dressing, divided
2 slices Swiss cheese, divided
3 oz sliced corned beef, divided
1/3 cup sauerkraut, drained

1. Butter one slice of bread and place it buttered side down on a griddle or skillet. Spread the bread with half the dressing, then layer on one slice of cheese, half the corned beef, and the sauerkraut. Repeat layering with the rest of the corned beef and other slice of cheese. Spread the other slice of bread with the remaining dressing and place dressing side down on the sandwich. Complete by buttering the top of the bread.
2. Grill over medium-low heat until the sandwich is toasted to a nice golden brown, then flip the sandwich and continue cooking to brown the other side.

Servings: 1