Classic Pastrami Reuben

• 8 teaspoons Butter
• 8 slices Rye Bread
• 8 slices Swiss Cheese (I Used Sargento Ultra Thin Slices), Or More If Desired
• 1 cup Sauerkraut, Or More If Desired
• 4 Tablespoons Thousand Island Dressing (I Used Kraft Thousand Island Lite)
• 16 slices Pastrami Or Corned Beef

1. Thinly butter each slice of rye bread on one side only.
2. Lay buttered-side face down while you build your sandwich.
3. Layer cheese, 2 slices per sandwich.
4. I suggest using 1 1/2 slices on one slice of bread, and the other 1/2 slice on the other slice of bread to help the sandwich stick together.
5. Top each sandwich with 1/4 to 1/2 cup sauerkraut.
6. I tend to go heavy on sauerkraut because its your only veggie here!
7. Drizzle Thousand Island dressing on top of the sauerkraut, about 1 tablespoon per sandwich.
8. Top with 4 slices of deli meat.
9. Put sandwiches together.
10. The buttered sides should be on the outside.
11. Over medium heat, grill sandwiches on a stove top griddle, turning once, until both sides are browned to your liking.
12. Enjoy!

butter, rye bread, swiss cheese, sauerkraut, beef

Taken from tastykitchen.com/recipes/main-courses/classic-pastrami-reuben/ (may not work)