Reuben Sandwich

• 8 oz (225g) sauerkraut
• 8 slices rye bread
• 1/2 cup store-bought Russian salad dressing
• 12 oz (340g) sliced corned beef
• 4 oz (115g) sliced Swiss cheese
• 4 tbsp butter

1. Rinse the sauerkraut in a colander.
2. Place a plate on top and let drain in the sink for 15 minutes.
3. Spread the bread slices with the dressing.
4. Divide the corned beef, Swiss cheese, and sauerkraut over 4 slices.
5. Top each with a bread slice, dressing side down.
6. Melt 1 tbsp of butter in a very large frying pan over medium heat.
7. Add 2 of the sandwiches and top each with a small heatproof plate.
8. Cook for about 2 minutes, or until the underside is golden brown.
9. Flip the sandwiches over, removing and replacing the plates.
10. Add 1 tbsp of butter and cook another 2 minutes, or until the other side is golden brown.
11. Transfer to a platter and tent with aluminium foil.
12. Repeat with the remaining sandwiches and butter.
13. Serve hot.

sauerkraut, rye bread, storebought, beef, swiss cheese, butter

Taken from www.cookstr.com/recipes/reuben-sandwich (may not work)