Classic Reuben Sandwich

By Jackie Shen, Executive Chef of Chicago's Red Light Restaurant
Date: 08/11/2008

Ingredients

1 32 oz. jar of Frank's sauerkraut rinsed and drained
1 8 oz. bottle of Thousand Island dressing
1 loaf of marbled rye bread
1 pound whole cream butter (softened)
1 pound medium sliced Swiss cheese
1 pound medium sliced turkey or corned beef

Directions

Mix sauerkraut in a bowl with salad dressing.

Butter both sides of each piece of bread - restaurant style.

Add two pieces of swiss cheese and two-four slices of meat to one of the buttered bread halves.

Add one dollop of the sauerkraut mixture.

Place other bread half on sandwich.

Brown one side in pan and turn.

Brown other side and then turn every ten seconds until cheese is melted.

Cut diagonally and serve.

Servings

Makes 4-6 sandwiches

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723 views
2.88 average rating
78 votes

Comments

Thanks Jackie Shen:
You & your Classic Reuben Sandwich Recipe "Video" made me look really good.
My wife said "Oh my god", don't forget how you made these.
Sorry Jackie but I didn't tell her you showed me how. I'll tell her some day soon but right now I just want to look good.
We will visit the Red Light Restaurant the next time we are in Chicago
Thanks Again Roger O.

Roger on 01/08/2009

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