Packed with Swiss cheese, corned beef and sauerkraut, this Reuben sandwich stays one step ahead of other Reubens using a homemade herb butter!
INGREDIENTS
HERB BUTTER
1/4 cup of butter
1/2 teaspoon dry garlic, chopped
1/2 teaspoon of dry chopped onion
1/2 teaspoon sesame seeds
1/4 teaspoon poppy seeds
1/2 teaspoon sea salt
REUBEN
1 pound of canned deli meat
1 marble rye bread
1 cup of Russian clothing
8 ounces of sauerkraut
12 slices of Swiss cheese
INSTRUCTIONS
HERB BUTTER
In a small bowl, mix the butter, garlic, onion, sesame seeds, poppy seeds and salt. Set aside.
REUBEN
Steam the canned meat by placing a small amount at a time (about 1/4 pound) on a damp paper towel and microwave on high for 30 seconds.
Heat sauerkraut (cover in microwave for about 30 seconds or until very hot).
Butter one side of each slice of rye bread with the herb butter. Place 2 or 3 slices of bread with the butter on a hot pan or grill over medium-low heat.
Layer the Swiss cheese, corned beef, sauerkraut, Russian dressing, more corned beef and another slice of cheese and cover with another slice of bread (butter side up).
Heat until the bread is lightly browned and crisp and the cheese has melted for 2 or 3 minutes. Turn and repeat with the opposite side.