Reuben Sandwich

This substantial sandwich, a delicatessen standard, could very well have been invented in Omaha, and not New York.

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Reuben Sandwich

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    8 oz (225 g) sauerkraut 12 oz (340 g) sliced corned beef
    8 slices rye bread 4 oz (115 g) sliced Swiss cheese
    1/2 cup store-bought Russian salad dressing 4 tbsp butter


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Rinse the sauerkraut in a colander. Place a plate on top and let drain in the sink for 15 minutes.

    • 2

      Spread the bread slices with the dressing. Divide the corned beef, Swiss cheese, and sauerkraut over 4 slices. Top each with a bread slice, dressing side down.

    • 3

      Melt 1 tbsp of butter in a very large frying pan over medium heat. Add 2 of the sandwiches and top each with a small heatproof plate. Cook for about 2 minutes, or until the underside is golden brown.

    • 4

      Flip the sandwiches over, removing and replacing the plates. Add 1 tbsp of butter and cook another 2 minutes, or until the other side is golden brown. Transfer to a platter and tent with aluminium foil. Repeat with the remaining sandwiches and butter. Serve hot.

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