Nan's Reuben Sandwich

Hands down my all-time favorite sandwich; and no restaurant version I've ever tried has even come close. One reason it's the best is because I only use Boar's Head brand kraut and corned beef or pastrami which is, hands-down, the very best. Another important factor is draining the kraut very well and warming it, and the meat, before building and grilling the sandwich. A traditional Reuben uses a red dressing (Russian or Thousand Island), but I think it's much better with brown mustard.
Personally, I prefer making it with corned beef, but our grocery is sometimes out of it; and, honestly, when I use pastrami instead, there's very little difference in the deliciousness. If using the fattier pastrami, be sure to trim away any fat first. My two housemates don't like sauerkraut (crazy), so I leave it off theirs.
Nan's Reuben Sandwich
Hands down my all-time favorite sandwich; and no restaurant version I've ever tried has even come close. One reason it's the best is because I only use Boar's Head brand kraut and corned beef or pastrami which is, hands-down, the very best. Another important factor is draining the kraut very well and warming it, and the meat, before building and grilling the sandwich. A traditional Reuben uses a red dressing (Russian or Thousand Island), but I think it's much better with brown mustard.
Personally, I prefer making it with corned beef, but our grocery is sometimes out of it; and, honestly, when I use pastrami instead, there's very little difference in the deliciousness. If using the fattier pastrami, be sure to trim away any fat first. My two housemates don't like sauerkraut (crazy), so I leave it off theirs.
Cooking Instructions
- 1
Place into a microwave-safe dish as much sauerkraut as you want to use on your sandwich. Microwave for 15 to 20 seconds. Place in a mesh strainer and squeeze out as much liquid as possible.
- 2
Microwave the meat you're using just long enough to take the chill off, about 10 seconds.
- 3
Spread mustard on one side of 2 slices of bread. On one slice of bread, place Swiss cheese to cover, then the drained sauerkraut, the meat, and another layer of cheese. Top with the other slice of bread.
- 4
Spread a thin layer of butter on the top of the sandwich, covering edge-to-edge. Place into a skillet, buttered side down, over medium heat. Now evenly butter the top side of the sandwich. Grill, turning carefully, until golden brown and cheese is melted. Don't rush it with too high heat.
- 5
I like to serve with a dill pickle spear and potato chips. This sandwich is fantastic!
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