Classic Reuben Sandwich

Directions

1. 1

   Drain the sauerkraut well

   Press the sauerkraut firmly in a strainer to remove as much liquid as possible - soggy sauerkraut is the fastest way to turn a crisp grilled sandwich into a mushy one.

2. 2

   Build the sandwich in the right order

   Spread russian dressing on one side of each slice of rye bread. Layer corned beef, well-drained sauerkraut, and a slice of swiss cheese between two slices, dressing sides facing in.

3. 3

   Butter the outside generously

   Spread softened butter evenly across the outer sides of the assembled sandwiches, right to the edges, for even browning.

4. 4

   Grill low and slow for a melted center

   Cook the sandwiches in a skillet over medium-low heat for 4-5 minutes per side, pressing down gently with a spatula, until the bread is deeply golden and the cheese has fully melted - a lower heat here gives the inside time to warm through before the outside burns.

5. 5

   Rest briefly, then slice and serve

   Let the sandwiches sit for a minute before cutting in half on a diagonal, which lets the melted cheese set just enough to hold the layers together. Serve hot.