Entree: United States – New York City – Toasted Reuben (pressed)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1.5 lb (680 g) thinly sliced corned beef, usable weight
- 8 slices (8 oz / 225 g) Swiss cheese
- 1 cup (240 ml) sauerkraut, well drained
- 1/2 cup (120 ml) Russian dressing
- 8 slices (about 1 lb / 450 g) rye bread
- 3 tbsp (45 g) unsalted butter, softened for grilling

Instructions

1. Spread 2 tbsp (30 ml) Russian dressing on 4 slices of rye; top each with a portion of corned beef (about 6 oz / 170 g per sandwich), 1/4 cup (60 ml) sauerkraut, and 2 slices (approx. 2 oz / 56 g) Swiss cheese.
2. Close with remaining bread slices and spread the exterior sides with softened butter.
3. Heat a heavy skillet over medium heat; place two sandwiches in the skillet and immediately press with a heavy pan or a sandwich press (use foil-wrapped brick or weight if no press).
4. Cook 3–5 minutes per side, reapplying weight on the top side, until bread is deeply golden and cheese is thoroughly melted.
5. Repeat with remaining sandwiches, slice each in half, and serve while hot.