Ingredients
- 2 slices rye bread or pumpernickel
- 2 teaspoons butter, at room temperature
- 2 tablespoons Reuben's Russian dressing
- ¼ cup well-drained, fresh-style sauerkraut
- 2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
- ¼ pound thinly sliced corned beef
Make it step by step
- Butter each slice of bread evenly to the edges on one side.
- Place one slice, buttered side down, in a small cold skillet: build the sandwich in the skillet you'll grill it in.
- Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread.
- Then put on the sauerkraut, spreading it evenly.
- Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula.
- Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- Now weigh the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes (or any other canned good).
- Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.