March Recipe of the Month
Modern-day Reuben sandwiches are often open-faced and broiled which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
2 slices - Rye bread, marble rye or pumpernickel
2 teaspoons - Butter, at room temperature
2 tablespoons - Reuben's Russian dressing
1/4 cup - Sauerkraut, well-drained, fresh-style
2 ounces - Gruyere or Switzerland Swiss cheese, thinly sliced
1/4 pound – Corned beef, thinly sliced
Butter each slice of bread evenly to the edges on one side.
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in. Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly. Arrange the cheese in an even layer over the sauerkraut, and then do the same with the corned beef. Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, and then turn the sandwich over with the help of the spatula.
Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, and then flip the sandwich over one more time to briefly reheat the other side.