INGREDIENTS:

10 (ozs.) Deli thin sliced Corned Beef or Pastrami (original recipe used Corned Beef) Pastrami is delicious also!
3 slices Swiss Cheese
4 tablespoons Thousand Island Dressing
4 slices Jewish Rye Bread New York Style or Russian Rye Bread
4 teaspoons Butter at room temperature
1/2 cup Bavarian style sauerkraut (well drained)

Note: Squeeze sauerkraut out in a paper towel to remove excess moisture

Lay 4 slices of rye bread out and evenly divide the corned beef onto each slice of bread.  Add 1 and 1/2 slices of Swiss cheese on one piece of bread for each sandwich.  Spread 1/4 cup of drained sauerkraut on top of the Swiss cheese.  Add 2 tablespoons of Thousand Island Dressing on top of sauerkraut and place other half of sandwich on top of the half with the corned beef, Swiss cheese, sauerkraut and Thousand Island Dressing.  Evenly spread softened butter on the top of each sandwich to the edges of the bread.  Heat a large skillet on medium to low heat and grill buttered side until golden brown.  Butter the top of the sandwich and turn sandwich with the aid of a spatula and grill until golden brown and crisp. 

YIELD:  2 sandwiches 

NOTES:  You can apply pressure with the spatula to the sandwiches while grilling to help melt the Swiss cheese and get an even golden brown color.  Some will grill the bread separate but I like to do it this way.  Provolone cheese works very well instead of the Swiss cheese and I alternate between the Provolone and Swiss and also the Corned Beef vs. Pastrami.  I tend to favor the Provolone and the Pastrami although not authentic to the recipe.  Russian dressing is an alternate to Thousand Island.

Do not change the sequence of assembling  this sandwich otherwise the sandwich can get soggy if you place the Thousand Island Dressing next to the bread.  This was a tip I received from Ms. Loretta Greene at our Correctional Facility who has been making Reuben sandwich for decades. 

There is much controversy over the origin of the Reuben sandwich and you can go to Reuben sandwich and read different ones claiming to be the originators of this outstanding sandwich but it really doesn't matter to me.  I had my first Reuben sandwich while in the US Navy back in the mid 1960's and it is still one of my favorite sandwiches along with a Pastrami on Rye bread with sliced Vidalia onion and mustard.   I now leave off the Heineken beer although have been know to down a good Porter dark ale or Lager..... ...grin if you must.  Serve with your favorite condiments while still warm.

Above Reuben prepared on 06-24-14 and my home grown version of the famous Reuben sandwich.  Can you say "beautimous" out loud?

Sequence thumbnails pixs taken.

NOTE:  I had pc troubles and lost some of the sequence pix taken.

All the ingredients compliment each other and the Bavarian style sauerkraut is not sharp or bitter! 

Recipe from Bill Porter 07-16-08

Pix below of Loretta Greene with Dolphin cake at Clara Napier's birthday party.  Ms. Greene gave me valuable tips on how to make a great Reuben sandwich without it being "soggy."   She is a fantastic person!

Original recipe web published on 07-16-08 by Bill aka Mickey Porter with updated pixs added on 06-24-14.   

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.   

Ephesians 2:8 - 2:9 8  For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.