LADY ROSE'S MARBLE RYE CLASSIC REUBEN SANDWICH

Lady Rose's Marble Rye Classic Reuben Sandwich image

Provided by Rose Mary Mogan

Time 30m

Number Of Ingredients 6

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1 lb premium corned beef, sliced very thin
10-12 slice lorraine or alpine lace swiss cheese (or your favorite)
1 loaf marble rye bread (or bread of your choice)
1 bottle thousand island salad dressing (will not need it all)
1 can(s) sauerkraut, canned (squeezed dry)
soft spread margerine ( i used can't beleive it's not butter)

Steps:

1. I like to do 3 or 4 sandwiches at a time, sometimes I use my griddle, but today I used my 16 inch non stick skillet.
2. I also like to use a large platter like the one in the picture. I also use a Cast Iron Bacon Press to weigh the sandwiches down, so hasten the browning process, over medium high heat. You can make these any way you like, I am merely giving you my version.
3. Butter the slices of bread on one side. Then lay the buttered side down on the platter. UNBUTTERED SIDE FACING UP. I am showing what the other side looks like when buttered.
4. PLACE A SLICE OF CHEESE on the opened side.
5. Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
6. Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
7. Now add a generous amount of thinly sliced Corned Beef.
8. Top the Corned Beef with a second slice of cheese.
9. To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
10. Now take the platter and with a thin spatula, lift the sandwiches from the platter and into the heated skillet. Place a weighted cast iron press over the sandwiches, and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired.
11. Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.