Grilled Reuben Sandwich

• 4 slices rye bread
• 4 teaspoons Dijon mustard
• 4 tablespoons thousand island dressing
• 4 slices swiss cheese
• 12 lb thinly sliced corned beef or 12 lb pastrami
• 6 ounces sauerkraut, drained well
• 3 grinds fresh pepper
• 4 tablespoons butter

1. Spread 1 teaspoon mustard on each slice of bread.
2. Spread 1 tablespoon dressing on mustard, then top with one slice of cheese.
3. Divide corned beef between two slices of bread.
4. Divide sauerkraut and place on meat; grind over pepper.
5. Top with other slice of bread.
6. Method 1: Pan Grilled:.
7. Spread outside bread with 1 tablespoon butter.
8. Melt the remaining 1 tablespoon butter in a large nonstick frying pan over medium heat.
9. Add sandwiches, unbuttered side down, and fry until golden, about 5 minutes each side.
10. Turn and brown the other side.
11. Method 2: Oven Grilled.
12. Preheat oven to 400F.
13. Spread one tablespoon butter on top of bread and then carefully flip sandwich over onto a sheet pan.
14. Butter top piece of bread and bake for about 10 minutes, or until browned and cheese is melted.

rye bread, mustard, swiss cheese, beef, sauerkraut, fresh pepper, butter

Taken from www.food.com/recipe/grilled-reuben-sandwich-464178 (may not work)