Montreal Reuben Sandwich

My favorite sandwich is a corned beef Reuben, but finding one in a restaurant that’s done to perfection is challenging. The best one I ever had was in Montreal. This comes real close!

INGRIDIENT

1 teaspoon salted butter, softened

2 slices pumpernickel bread

3 slices Swiss cheese

2 teaspoons Thousand Island salad dressing

4 slices deli sliced corned beef

¼ cup sauerkraut, drained

1 large dill pickle, sliced

DIRECTION

Step: 1

Preheat a large skillet or griddle over medium heat.

Step: 2

Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.

Step: 3

While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.

Step: 4

Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.

Step: 5

Serve with dill pickle.