Name: Reuben Sandwich
Yield: Makes 1
Ingredients: 2 slices rye bread or pumpernickel; 2 teaspoons butter, at room temperature; 2 tablespoons Reuben's Russian Dressing; 1/4 cup well-drained, fresh-style sauerkraut; 2 ounces thinly sliced Gruyère or Switzerland Swiss cheese; 1/4 pound thinly sliced corned beef

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Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.

Recipe notes

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