Reuben Sandwich

I'm of Irish decent. Only about 12% (it's beaten out by German and Scottish). With the maiden name of O'Brien I am legally obligated to celebrate my Irishness. Growing up, most of my family decided that we didn't like corned beef and cabbage. A few years ago I decided to try corned beef with my adult children. It was a strong "Meh". The next year I decided to try Ruebens. I mean, it's still cabbage, right? After a couple of years we decided to throw the sandwiches on the panini press. After all, everything tastes so much better on a panini press. This is now our go-to Rueben recipe.

Rueben Sandwich

Ingredients:

        8 slices Rye bread

        ½ c Thousand Island Dressing

        8 slices Swiss Cheese

        8 slices Corned Beef (we used oven-baked corned beef

        1 c Sauerkraut, drained

        2 Tbs Butter, softened

Directions:

1. Preheat a panini press.
2. Butter one side of all the bread.
3. Spread Thousand Island dressing evenly on other side of four bread slices. 
4. On four buttered bread slices, with butter side down, layer 
1. One slice Swiss cheese
2. 2 slices corned beef
3. 1/4 cup sauerkraut
4. Second slice of Swiss cheese. 
5. Top with remaining bread slice, dressing-side down.
5. Place sandwiches, butter-side down on the preheated panini press.
6. Grill until both sides are golden brown, about 5 minutes per side.
7. Serve hot.

 Enjoy!

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