New York Toasted Reubens Recipes

REUBEN SANDWICH

Steps:

• Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
• Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

THE NEW YORK REUBEN

Steps:

• To make the dressing: combine all the dressing ingredients together, mixing well.
• Store, covered, in the refrigerator until ready to use.
• To make the sandwich: Butter one side of each slice of bread.
• Put the first slice, buttered side down, in a large skillet.
• Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
• Top with the other slice of bread, buttered side up.
• Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
• Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
• Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).