Reuben sandwich

Ingredients

• 8 Slices Rye bread
• 2 tablespoons Butter
• 4 tablespoons Thousand Island dressing
• 1 Lb. Corned beef, cooked, sliced thin
• 1 Cup Sauerkraut, drained
• 4 Slices Swiss cheese

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Preparation

• Butter one side each slice of rye bread, then place the buttered side down on the hot flat top or heated skillet.
• Spread ½ tablespoon of the Thousand island dressing onto each of the top sides of rye bread.
  
• Add four ounces of the corned beef evenly on each of the rye bread slices.
• Evenly and gently add ¼ cup of the sauerkraut on top of each sandwich and the corned beef slices.
  
• Add one slice of Swiss cheese to each sandwich.
• Spread ½ tablespoon of the Thousand island dressing onto one side of each of the remaining slices of rye bread. Then place the slices with the dressed sides down. Then butter the top sides of the remaining rye bread.
• When the bottom rye bread is nice and grilled, use a flat spatula to flip the sandwich and grill the other side. The sandwich is done when both sides are grilled nicely to golden brown and the cheese has melted.
• To Serve: Transfer the grilled sandwiches to a serving plate and cut in half. Serve with a kosher dill pickle wedge if desired.

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