Classic Reuben Sandwich + The Rachel
Reuben recipe by Kara Kimbrough
Ingredients:
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2 Tablespoons butter
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8 slices rye bread or rye/pumpernickel swirl bread
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8 slices deli sliced corned beef
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8 slices Swiss cheese
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1 cup sauerkraut, drained*
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1/2 cup Thousand Island dressing
Method:
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Preheat the oven to 300 F and line a baking tray with parchment paper.
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On the paper, make 4 sandwich "middles" - each with 2 slices of corned beef and about 1/4 cup drained sauerkraut. Place in the oven while you grill the other part of the sandwiches.
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Heat a large skillet or griddle on medium heat.
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Lightly butter one side of each bread slice. Place all 8 slices, butter side down, on the griddle and top each bread slice with a piece of Swiss cheese.
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Grill 5-6 minutes until buttered sides are golden and toasty (do not flip or combine the sandwiches).
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Remove the meat and sauerkraut from the oven.
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With a spatula, place 1 piece of grilled cheese toast on a plate. Add a meat and sauerkraut "middle" and about 2 Tablespoons Thousand Island dressing. Top with another piece of cheese toast.
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Serve hot. Makes 4 sandwiches.
* If you don't like sauerkraut, saute a cup of shredded purple cabbage in 2-3 tablespoons of vinegar and a sprinkle of caraway seeds until cabbage is wilted.
The Rachel
The Rachel is a lighter version of a classic Reuben.
Make a Rachel exactly like a Reuben except substitute low-salt turkey for the corned beef and light dressing for the Thousand Island. You may also want to choose a thinner sliced bread or serve open faced.
