Thick-sliced corned beef, crunchy sauerkraut, creamy dressing on marbled rye bread makes the perfect reuben.
Reuben
- 4 slices marble rye bread
- butter
- 4 slices Swiss cheese
- 12 oz corned beef (thick-sliced)
- 2/3 cup Frank’s Kraut (drained)
- 1/2 cup Thousand Island dressing
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In a small bowl, mix 4 tablespoons dressing with the sauerkraut.
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Warm skillet over medium heat. Butter one side each of the rye bread slices and place (buttered-side down) in the skillet.
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Place one slice of cheese on each slice of bread. Top two with corned beef and sauerkraut mixture.
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Spoon remaining dressing on corned beef, then top with the remaining slices of bread and cheese.
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Cook until heated and cheese is soft.
Official Omaha Blackstone Reuben Sandwich from Crescent Moon. Recipe adapted from Frank’s Kraut website.
https://frankskraut.com/recipe/official-omaha-blackstone-reuben-sandwich-from-crescent-moon/