Things You'll Need:
- White Bread - 8 slices
- Swiss cheese - 8 slices
- (1) 12 oz Can corned beef
- (1) 14.5 oz Can Sauerkraut
- Electric griddle or skillet
- Butter or Magarine
- Bottle of Thousand Island or Ranch Dressing
- This amount will make 4 hearty sandwiches!
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Step 1
Butter 4 slices of the white bread on one side only. Lay these 4 slices, buttered side down, in a skillet, or on an electric griddle. Don't turn the skillet or griddle on yet, there's no need to preheat.
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Step 2
Place 1 slice of Swiss cheese on each slice of bread. If you like to experiment with different flavors, you can use any kind of cheese you like. The traditional rueben is made with Swiss cheese, but if someone doesn't care for Swiss cheese, they will appreciate the substitute.
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Step 3
Open the can of corned beef and lay it out on a cutting board. Using a sharp knife, cut the corned beef into slices about a 1/2-inch thick. It may crumble, but you can pile the crumbles on the sandwiches too. Cover the swiss cheese with your slices of corned beef, filling in with the crumbled part if neccesary.
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Step 4
Open the can of saurkraut and dump it into a colander, or strainer, to drain all of the liquid. Arrange a small amount of the sauerkraut on top of the corned beef. You can add more or less sauerkraut, depending on your taste. I like to have just a "hint" of the sauerkraut taste on my rueben.
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Step 5
Add the final piece of swiss cheese to each sandwich. Butter the last 4 slices of bread, one side only. Place this on top of the sandwich, buttered side up. Turn the stove or griddle to medium heat and begin grilling the sandwiches. Check under the corners to see when the bottom slices of bread turn a nice golden brown. Carefully flip the sandwiches over with a large spatula. Brown the other side.
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Step 6
Remove each reuben to a cutting board and cut through the sandwich diagonally. A rrange them on a platter or individual plates and serve with the Ranch or Thousand Island dressing for dunking the sandwich in.
