Pressed Reuben Sandwich

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Hot and gooey sandwiches are all the rage. This one is a take on the New York deli standby, with a lower meat-to-bread ratio and a spicy Sriracha update to the Thousand Island dressing.  Photo: James Wojcik


  • PREP TIME: 15 minutes

  • COOK TIME: 8 minutes

  • SERVINGS: Makes 4 sandwiches

INGREDIENTS

  • 1/2 cup Thousand Island dressing

  • 1 ½ teaspoons Sriracha Chili Sauce (optional)

  • 8 slices Jewish rye bread

  • ½ pound sliced Swiss cheese

  • ¾ pound corned beef, sliced

  • 1-1/3 cup drained sauerkraut

  • 3 tablespoons unsalted butter, softened

PREPARATION

  1. Mix the Russian dressing with the Sriracha, using more or less to taste.

  2. Slather about a tablespoon onto one side of all the slices of bread. Layer four of the slices of bread each with 3 ounces corned beef, 1/3 cup sauerkraut, 2 ounces Swiss cheese, and top with another slice of bread. Spread softened butter on the outside of each sandwich, about 1 teaspoon on each side.

  3. Heat a large pan or a Panini griddle over medium heat until hot. Grill each sandwich with a weight on top, until cheese is melted, bread is golden brown, and sandwich is hot, 4-5 minutes on each side. Cut in half and serve immediately.