Pressed Reuben Sandwich
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
Mix the Russian dressing with the Sriracha, using more or less to taste.
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.
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.