Kimberley's Quick Reuben for St Patrick's Day
by Kimberley Thompson, Tastemaker in Residence
One loaf of good dark rye bread...about 16-18 slices
2 lbs of Deli Corned Beef sliced 1/8 inch thick (remove any visible fat).
1 lb thick sliced Swiss Cheese
1 bag sauerkraut from the refrigerator section-drained and then squeezed in paper towels to remove extra liquid
1 bottle good Thousand Island dressing (Marzetti’s from the produce section)
1 stick softened butter
8 tinfoil sheets (big enough to wrap/seal a single sandwich)
- Preheat oven to 450°.
- Tear tinfoil into 8 squares big enough to wrap and seal a 2 slice sandwich. Spray each square lightly with non-stick spray.
- Butter each slice of rye bread on one side only. Place one slice, buttered side down, on the tinfoil. Do all 8 at one time. (You will have 8 buttered slices left for the top of the sandwich).
- Top each placed bread slice with:
- A good "smear" of Thousand Island dressing; about 3 Tbsp. If you like it juicier, use more dressing.
- Swiss cheese slice - you may need a slice and a half so entire surface is covered.
- 1/2 cup drained sauerkraut spread evenly over the Swiss cheese
- 2 to 3 slices of Corned Beef (about a 1/4 pound for each sandwich).
- Another good "smear" on Thousand Island dressing about another 3 Tbsp.
- Place the remaining bread slice; buttered side "up." Gently press down.
- Wrap the tinfoil around the stacked sandwich, folding the top edges over to seal. Fold under the sides to finish the seal. Place all 8 tinfoil wrapped sandwiches on a heavy cooking sheet.
- Bake for 10 to 12 minutes, flipping once. You should be able to feel the sandwich getting firm and crusty through the tinfoil.
When time is up, open the tinfoil and enjoy the rich aroma of the perfect sandwich!
Cook’s Note: if you’re not consuming the Reubens' immediately, open the tinfoil package and allow the sandwiches to cool completely. Once cool, re-wrap and refrigerate. Keeps for 2 days.