Target: 6 × 4 inches · landscape

Corned Beef and Sauerkraut Reubens

30 min · 4 sandwiches

Ingredients

□ 12 oz thinly sliced corned beef

□ 8 slices rye bread

□ 8 slices Swiss cheese

□ 1 1/2 cups sauerkraut

□ 4 tbsp unsalted butter, softened

□

□ 4 dill pickle spears

□ 4 oz potato chips

1. Warm skillet over medium. Drain and press sauerkraut, then blot until no brine drips.

2. Use Russian dressing or Thousand Island instead; spread inside rye, layer Swiss, corned beef, and dry kraut, then butter outsides.

3. Griddle in batches over medium heat, flipping when golden; cover briefly after flipping to melt cheese without darkening rye.

4. Rest 2 minutes, cut diagonally, and serve hot with a pickle spear and potato chips.

Cook’s note: Press the kraut dry and keep the skillet moderate so the rye stays crisp while the cheese melts.