Grilled Reuben Sandwich Recipe
This grilled reuben sandwich recipe uses a light rye and is done either on a skillet or you could heat it in a panini maker.
8 slices light rye bread
4 Tablespoons butter
4 Tablespoons mayonnaise
1 (16 ounce) can sauerkraut, rinsed and drained and patted dry with a paper towel.
16 slices corned beef (or more)
8 slices swiss cheese (or more)
salt and pepper to taste
2 dill pickles, cut lengthwise into quarters.
Makes 4 sandwiches
Butter each slice of rye bread on one side.
Lay all 8 slices of bread onto parchment paper or plates with the butter sides down.
Spread a layer of mayonnaise on all 8 slices of bread.
To build the sandwiches, on the bottom slice of each sandwich, load up with corned beef. We say 4 slices per sandwich at least, but if you can get the slivered corned beef, load it up as thick as you want.
Divide up the sauerkraut, again putting as much or little as you like in each sandwich.
Season with a sprinkle of salt and pepper.
Place the second piece of bread, butter side out onto each of the sandwiches. Push down lightly with your fingertips.
Put a large skillet over medium low heat.
Carefully put the sandwiches into the skillet and grill until golden brown. Press down a little with the flipper and gently turn the sandwiches over.
Put a lid to cover and grill the other side until golden brown, heated through, and cheese has melted. Flip more than once if necessary to keep from burning.
Cook in batches as per the size of your skillet.
Serve immediately with dill pickles.