A Reuben sandwich isn't complete without brined pastrami or corned beef sandwiched between slices of rye bread, melted Swiss cheese, sauerkraut, and thousand island dressing! This copycat Reuben sandwich recipe was recreated from a little local Diner called Little George's Restaurant and is one of the tastiest grilled sandwiches!
Butter each slice of bread and place buttered side down to work on the rest.
Heat a large skillet to med-hi heat. Heat the meat then the sauerkraut separately. Wipe clean skillet and assemble the sandwiches.
Place 3 slices of swiss cheese on the tops of each non-buttered bread slice. Layer with the meat, sauerkraut, and dressing. Sandwich together and cook on each side until golden and cheese melts.
Cut in half and serve!
Rye Breads- use pumpernickel, marbled rye, Lithuanian Bread, or traditional rye bread.Corned Beef or Pastrami- can be used when making a Reuben Sandwich. Pastrami is black-cured meat and has a deeper pink hue.