On Saint Patrick’s Day weekend, every year without fail, Mom makes Reuben sandwiches after church.
This year, I asked if we could pretty pleeeease make an exception for ME and for the sake of the blog please! and make them a little earlier. And that is what we did. Just so I could share the Reuben-making experience with you, friends!
Today is your lucky day because today I am going to spare you all my wordiness and give you (mostly) just pictures instead.
So, all in all, pretty basic. Like a grilled cheese, except with a few extra ingredients. Total time: 20 minutes. And it probably only took that long because I kept saying, “Hold for a shot! Hold it right there. Nope, open that slice of roast beef back up. Aaaand hold. Got it. Yes. Lovely. Perfect.” Just like a professional photographer.
Classic Pastrami Reuben
- 8 slices rye bread
- 2-3 tablespoons butter
- 8 slices Swiss cheese I used Sargento Ultra Thin Slices
- 1-2 cups sauerkraut drained
- 4 tablespoons Thousand Island dressing I used Kraft Thousand Island Lite
- 16 slices pastrami or corned beef
Thinly butter each slice of rye bread on one side only. Lay buttered side face-down while you build your sandwich.
Layer cheese, 2 slices per sandwich. I suggest using 1 1/2 slices on one slice of bread, and the other 1/2 slice on the other slice of bread to help the sandwich stick together.
Top each sandwich with 1/4 to 1/2 cup sauerkraut. I tend to go heavy on sauerkraut because it's your only veggie here!
Drizzle the Thousand Island dressing on top of the sauerkraut, about 1 tablespoon per sandwich. Top with 4 slices of deli meat.
Put the sandwiches together. The buttered sides should be on the outside. Over medium heat, grill the sandwiches on a stove top griddle, turning once, until both sides are browned to your liking. Enjoy!