Classic Reuben Layers (Print Version)

# Ingredients:

→ Key Components

01 - 4 tablespoons of softened, unsalted butter

02 - 4 pieces of dark rye bread

03 - 1 cup sauerkraut

04 - 1 cup shredded Swiss cheese

05 - ½ pound corned beef or pastrami slices, thinly cut

06 - 4 tablespoons of thousand island sauce

# Instructions:

01 - Grab 2 slices of bread and lay them flat. Start with a layer of cheese, followed by thousand island sauce. Add a generous amount of corned beef or pastrami. Spread sauerkraut over the meat. Cover with another slice of bread and smear 1 tablespoon of butter on the outside of the top slice.

02 - Warm up a big skillet on medium. Put the sandwiches in the pan, buttered side down. Let them toast for 3 minutes or so until the bottom is crispy and golden. Butter the outer side of the top slice, flip it carefully, and cook for another 2-3 minutes until the cheese is melty and the bread is golden on both sides.

03 - Eat the sandwiches right away while they’re warm and gooey.

# Notes:

01 - Store ingredients in the fridge and aim to use them before the expiration date.

02 - Pick a sturdy dark rye bread so it holds everything together.

03 - Dry the sauerkraut well so the bread doesn’t get soggy.

04 - Cook over medium so the bread doesn’t burn and the cheese melts evenly.

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