The Perfect Rueben Sandwich

Name: The Perfect Rueben Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 slices sourdough rye bread; 3 TBSP unsalted butter, at room temperature, divided; 1/2 cup 1000 island dressing, divided; 6 thin slices Emmentaler or Gruyere cheese; 2/3 pound thinly sliced pastrami; 1/2 cup prepared sauerkraut

What's Chef Eduardo's favorite sandwich? A tangy, savory, crunchy Rueben. And as far as Ruebens go, this one just might be perfect. Catch this recipe and more on Episode Three of Big Sky Kitchen now streaming on Magnolia Network and Discovery +

The Perfect Rueben Sandwich

Rated 3.6 stars by 40 users

Servings

2 - 4

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

4 slices sourdough rye bread
3 TBSP unsalted butter, at room temperature, divided
1/2 cup 1000 island dressing, divided
6 thin slices Emmentaler or Gruyere cheese
2/3 pound thinly sliced pastrami
1/2 cup prepared sauerkraut

Directions

Preheat a griddle over medium heat.
Lay the 4 slices of bread on a board. Butter one side of each slice of bread and flip them over so the butter side is down. Spread 2 tablespoons of dressing over each slice of bread (more or less if desired). Divide the cheese evenly among the slices of bread. Pile half of the pastrami on one slice of bread and the other half on another slice. Top each pastrami piece with half of the sauerkraut. Flip the meatless bread on top of the pastrami slices and press down gently. Place the buttered sandwiches on the griddle and place a heavy lid or pan on top to press the sandwiches. Cook the sandwiches until golden brown on the first side and the cheese is beginning to melt, about 4 minutes. Remove the lid and flip the sandwiches. Cook until the cheese is melted, the sandwich is heated through, and the second side is golden brown, another 3 to 4 minutes. Slice the sandwiches in half and serve.

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The Perfect Rueben Sandwich