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, I'll attach that recipe here tomorrow)

1 c Sauerkraut, drained

2 Tbs Butter, softened

Directions

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

        Enjoy!

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