Sandwiches

Double-Down Reuben

Photo Credit: Steve Nestor

Double-Down Reuben

Recipe Notes

Active Prep: 10 minutes
Grill Time: 5 Minutes
Yield: Makes 2 Sandwiches ( can be multipied as desiered)
Method: Stove or contact grill

Ingredients

4 slices dark or marbled rye bread
2 tablespoons salted butter at room temperature
6 tablespoons Reuben Sauce
3 to 4 ounces corned beef sliced thin
3 to 4 ounces pastrami beef sliced thin
2/3 cup well-drained sauerkraut
4 ounces thinly sliced Gruyère cheese

You’ll also need:

A contact grill, sandwich grill, or panini press, or a skillet, griddle, or plancha with grill press

Recipe Steps

1: Slather two rye bread with half the butter and place buttered side down on a plate. Spread the tops of these slices with half the Reuben Sauce. Lay the corned beef and pastrami on top of the dressing, followed by the sauerkraut and Gruyère.

2: Spread the remaining two bread slices with the remaining Reuben Sauce. Place them dressing side down on the sandwiches and spread the tops with the remaining butter.

3: If using a contact grill, preheat it. Grill the sandwiches until the bread crisps and melts, and the meats are hot, 3 to 5 minutes. Alternatively, if using a skillet, griddle, or plancha, heat it over medium-high heat. Add the sandwiches and place a grill press on top. Cook until the bread crisps and browns, the cheese melts, and the meats are hot, 3 to 5 minutes per side, carefully turning with a spatula.

4: Cut each sandwich in half on the diagonal and serve at once.