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Cast-Iron Reuben
Andre Lewis

Cast-Iron Reuben

The Reuben is a griddle sandwich built on controlled moisture: warm corned beef, squeezed sauerkraut, Swiss and Russian dressing inside buttered rye. Medium-low heat is slower than impatience wants but fast enough for lunch. Cover briefly only after the first side has crisped.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices seeded rye bread
  • 3 tbsp Russian dressing
  • 10 oz very thinly sliced corned beef warmed
  • 1 cup sauerkraut rinsed and squeezed dry
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter

Method
 

  1. Butter one face of each rye slice and spread dressing on the other.
  2. Layer Swiss, warm corned beef, dry sauerkraut and more Swiss over two dressing sides and close the sandwiches.
  3. Griddle butter-side down in cast iron over medium-low heat for 4 to 5 minutes.
  4. Turn and cook 4 minutes more, covering for the final minute if needed to melt the cheese.
  5. Rest 2 minutes before cutting.