Game Day Grilled Reuben Sandwich

Allergens

Dairy, Wheat, Gluten

Ingredients

• 3 oz rye bread, sliced 4 oz corned beef, thinly sliced 4 oz Swiss cheese, thinly sliced 2 cups sauerkraut, drained 3 tbsp Thousand Island dressing 4 tbsp butter, softened 1 cup onions, thinly sliced Vegetable oil for frying

Instructions

1. In a medium skillet, heat about 1/2 inch of vegetable oil over medium high heat until shimmering. Fry the sliced onions until crispy and golden brown, then transfer to a paper towel lined plate to drain excess oil. Set aside.
2. Spread one side of each slice of rye bread with softened butter. Place 2 slices of bread buttered side down in a large skillet or griddle over medium heat. Top each with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. Sprinkle half of the fried onions over one sandwich, leaving the other open faced for assembly.
3. Once the bottom bread is golden brown and crispy (about 2 3 minutes), carefully flip the sandwiches using a spatula. Top with the remaining slice of buttered bread, buttered side up, and press down gently with a spatula or weighted lid. Cook until second side is golden brown and cheese is melted, approximately 2 3 more minutes.
4. Remove from heat, let rest for one minute, then carefully transfer to cutting board. Slice into halves and serve immediately.

Chef’s Insight

The secret is to use high-quality corned beef and crispy fried onions for maximum flavor.

Notes

Customize the sandwich with different cheeses or sauces for a personalized touch.