Top-Rated Reuben Sandwich

• 2 slices rye bread (Our personal favorite is dill rye.)
• 2 slices swiss cheese (It depends on the maker, and doesn't necessarily need to be expensive or imported.)
• 4 ounces corned beef, pre-heated (Get the best you can... which in our opinion is Incredible Corned Beef)
• 1 ounce sauerkraut, drained (We like AB's version of homemade sauerkraut.)
• 1 tablespoon Russian salad dressing (The original was Russian, but we like Louie Dressing (For Seafood Salads or Reuben Sandwiches))
• 2 tablespoons butter, softened

1. Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
2. Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
3. Place bread on grill butter side down, and put 1 slice Swiss on each side.
4. Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
5. Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
6. When cheese melts, remove sandwich from heat.
7. Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
8. Put sauerkraut onto corned beef & roughly make an even layer.
9. Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
10. Serve it hot!

rye bread, swiss cheese, beef, sauerkraut, salad dressing, butter

Taken from www.food.com/recipe/top-rated-reuben-sandwich-493868 (may not work)