Stacked Reuben Sandwich Food

STACKED REUBEN SANDWICH

Steps:

• On medium-low heat, saute the sauerkraut, several grinds of black pepper and caraway seeds until very dry and just slightly browning on the tips. Add the corned beef, and mix together with two spatulas - pushing away from you with one while pressing down on the other to break up the corned beef further. Add the Swiss cheese and stir together.
• Butter one side of a slice of rye bread and place in an ungreased non-stick pan heated to medium-low. Add some more grated swiss cheese on the slice, then the warm filling on top of that. Add a spoonful of the creamy Russian dressing on top of the first layer, then the toasted piece of pumpernickel. Add a good slather of dressing on top of the toasted slice. Add another layer of the warm filling on top of the Russian dressing, along with a little pile of grated swiss cheese. Place the remaining slice of pumpernickel on top - outer layer buttered.
• Now for the fun part - place a heavy weight on the sandwich - I use my "kitchen brick" (an actual brick covered by tin-foil) on the sandwich, with a small piece of parchment paper between. After only a couple of minutes, remove the weight, carefully turn the sandwich and weight down again. Leave in the pan for a few minutes, or until the bread is toasted. If you have a big enough pan you can do two sandwiches at the same time if not you must repeat the process listed above.
• Cut the sandwich and serve with more of the Russian dressing on the side for dipping. Enjoy!

GRILLED REUBEN SANDWICH

Steps:

• Top one slice of bread with cheese, Thousand Island Dressing,sauerkraut and corned beef.
• Spread outside of sandwich with dressing.
• Cook in skillet on medium heat until lightly browned on both sides.

SUE'S REUBEN SANDWICH

Steps:

• Bring corned beef and swiss cheese to room temperature.
• Heat sauerkraut until it is warmed to about 120-140 degrees.
• Prepare sandwich by first buttering one slice of bread on one side with 1 tbsp butter.
• Place bread, butter side down, in a small skillet.
• Follow with the following ingredients in this order: 1 slice of swiss cheese, followed by 4 oz.
• corned beef, followed by 1 1/2-2 tbsp (to taste) of Thousand Island dressing, followed by well drained and warmed sauerkraut,, followed by a pinch of either juniper berries or caraway, followed by the final piece of cheese.
• Top the sandwich with the last piece of bread and spread the other tbsp of butter on the outside of the bread.
• Heat the sandwich in the skillet on a med-low heat until the bottom side becomes golden; flip sandwich with spatula and lightly brown other side.
• Remove to plate and slice in half before serving.
• Serve with a dill spear and your favorite chips.

REUBEN SANDWICH II

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.