Rueben Sandwich
Ingredients
- 4 Slices Rye Bread
- 1/4 Cup Mayonnaise
- 5 Ounces Corned Beef (about 1 1/3 Cups)
- 4 Ounces Swiss Cheese (four slices)
- 1 Cup Sauerkraut (before squeezing out juices)
- 1/4 Cup Butter, softened
Instructions
- Get a griddle/fry pan heated on medium low heat.
- Spread mayonnaise on all four slices of bread.
- Heat corned beef until warm and spread on two slices of bread.
- Lay two slices of Swiss cheese on each slice of bread over the corned beef.
- Measure out 1 cup of sauerkraut and place in paper towels
- Squeeze all the water/juice out of the sauerkraut.
- Separate and spread the sauerkraut evenly over the Swiss cheese on both sandwiches.
- Put the other slice of Rye bread on the top.
- Spread softened butter on the outside of both slices of bread.
- Spread a thin layer of mayonnaise on top of the butter.
- Place butter side down on the warm griddle.
- Set the timer for 4 minutes.
- Butter the other side of bread and spread a thin layer of mayonnaise, too.
- When the timer goes off, flip the sandwich.
- Place a large lid on top of the sandwiches.
- Set the timer for 4 minutes.
- When the timer goes off, flip the sandwich and place the lid on again.
- Set the timer for another 4 minutes.
- Flip for the last time and set the timer for four minutes.
- Make sure you place the lid on during the last four minutes.
- Take the sandwiches off the heat, slice and serve.
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