1/3cupsauerkrautdrained and excess liquid squeezed out
2tablespoonsrussian dressing(recipe follows)
2slices rye breadwith or without seeds
2teaspoons butter or mayonnaise(for brushing on bread)
For Russian Dressing:
1 tablespoon white wine vinegarcan use red wine vinegar
1 tablespoonfinely minced onion
salt and pepper to taste
Make the Dressing:
In a small bowl, combine all the ingredients for the dressing and whisk together. Set aside.
For the Reuben Sandwich:
Spread Russian dressing over both slices of bread. Top each slice with baby swiss cheese. Add corned beef to one side and top with sauerkraut. Top the corned beef side of the sandwich with the remaining bread, dressing cheese side and press firmly together.
Heat a heavy skillet (preferably cast iron) over medium heat. Spread the top of the sandwich with a teaspoon of mayonnaise or butter -- so that it thinly but evenly coats the bread. Transfer the sandwich to the hot pan and lay it down on the side you just coated. Spread the other side of the sandwich with the remaining mayonnaise or butter. Cook the sandwich 3-4 minutes per side or until the bread is toasted and the cheese is melted. Transfer to a cutting board, slice the sandwich in half and enjoy.