My favorite sandwich is a corned beef Reuben….the only problem when ordering one is that they always come from the kitchen soggy!  I am sure this is because of the sauerkraut but I have figured out how to make it so it comes out crispy on both sides.  Two other things that make mine extra good are homemade corned beef and sauerkraut.  This blog isn’t about making those but a step by step plan to help you make a perfect Reuben!

1.  Heat the corned beef and sauerkraut.

2.  Butter one side of a slice of hearty bread, i.e. rye, pumpernickel or whole grain.  Place it butter side down on a griddle pan.

3.  Put a slice of your favorite cheese.

4.  Layer the corned beef over the cheese.

5.  Drizzle with thousand island dressing.

6.  Heap on the sauerkraut.

7.  Add a second slice of cheese.

8.  Top with a second slice of buttered bread, butter side up.

Turn the heat on medium and stand by until the bottom slice of cheese is melting and the bread is browned and crisp.  Carefully, flip over and continue to cook until the second piece of cheese is melting and the bread is crispy.  Remove from the heat, cut in half and enjoy!  Give it a try, I think you will be pleasantly surprised!reuben