Double-Down ReubenSteven Raichlen
- Active Prep: 10 minutes
- Grill Time: 5 Minutes
- Yield: Makes 2 Sandwiches ( can be multipied as desiered)
- Method: Stove or contact grill
- 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
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.
Find This Recipe
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