Classic Reuben on Pumpernickel
Serving Size / Yield
- 8 slices Pumpernickel Bread
- 1/4 C. Butter, room temperature
- 1 C. Thousand Island Dressing
- 1/4 lb. Deli-Style Corned Beef Slices
- 1 C. Sauerkraut, well−drained
- 4 slices Swiss Cheese
Spread one side of each pumpernickel slice with the butter, and the other side with dressing. Place a few pieces of corned beef on the dressing side of half of the slices, trimming to make sure there's no overhang. Spread 1/4 cup of sauerkraut evenly across each mound of corned beef, then place a slice of cheese atop the sauerkraut. Top each sandwich with one of the remaining bread slices, dressing side down, and press down to compact the reuben.
Heat up a large, nonstick skillet until hot. Place the sandwich onto the skillet and let it cook for 3-4 minutes until crisp on the outside, pressing down on it 3 or 4 times to make it stay compact. Flip sandwich carefully and press down again, cooking until the cheese has melted and the other slice is crisp on the outside.