Grilled (or Oven-Baked) Reubens
Why I Love This Recipe
This past St. Patty's day we hosted a potluck in our backyard, and it was the perfect grilling weather. I decided to make Reuben sandwiches, AKA the perfect balance between salty corned beef, nutty Swiss, and tart sauerkraut, all compressed between hot slices of rich rye bread. I also decided to attempt homemade corned beef, which turned out much easier than expected. You are welcome to use store-bought corned beef or pastrami, but I highly recommend cooking it at home and filling your house with the succulent smell for hours.
Ingredients You'll Need
1/2 lb corned beef or pastrami
1 cup sauerkraut
1/2 cup shredded or sliced Swiss cheese
4 tbsp 1000 island dressing
8 slices of rye bread
Dill pickles (optional)
Preheat grill to medium-high heat, or turn oven on to 400 degrees. Line grill/oven with foil and spray with nonstick cooking spray.
Assemble sandwiches by spreading about 1/2 tbsp of dressing on each slice of bread, then pile 1/4 of the sauerkraut, meat, and cheese on 4 of the slices. Top these layers with the last 4 slices of bread, and place on the grill/in the oven for about 5 minutes on each side. Slice diagonally, and serve with a nice dill pickle and a Guinness!