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REUBEN SANDWICHES

American Classics by Editors of Cook's Illustrated Magazine

Serves 4

Four Reubens will fit tightly into a 12-inch nonstick skillet. I/using a smaller skillet, the sandwiches will have to be cooked in two batches. Place the first batch of Reubens on a wire rack set over a baking sheet in a 200-degree oven. The wire rack prevents the bread from getting soggy and helps the warm air to circulate evenly around the sandwich.
 

• 8 slices hearty rye bread
• 3/4 cup Thousand Island Dressing
• 1 pound sauerkraut, squeezed dry of excess moisture (about 1 1/3 cups)
• 8 slices good-quality deli Swiss cheese, such as Emmenthaler (about 8 ounces)
• 1 1/2 pounds thinly sliced good-quality corned beef
• 2 tablespoons unsalted butter, melted


1. Place the bread on a work surface and spread each slice with 1 tablespoon of Thousand Island dressing. Onto 4 slices, stack one slice of Swiss, 1/3 cup sauerkraut, 1 tablespoon dressing, 6 ounces corned beef, and another slice of Swiss. Top with the remaining slices of bread.

2. Heat a heavy 12-inch nonstick skillet over medium heat until fairly hot, 2 to 3 minutes. Brush the sandwich tops with half the melted butter. Place each sandwich, buttered-side down, in the skillet. Using a large stockpot or a skillet holding a heavy can as a weight, weigh the sandwiches down as they cook. Cook until crisp and deep golden brown on the bottom, 5 to 10 minutes. Remove the weight, brush the sandwich tops with the remaining butter, and flip the sandwiches.Weight again and cook until crisp and deep golden brown on the second side, 5 to 10 minutes. Remove the weight and flip the sandwiches back to the first side to reheat and crisp, about 15 seconds. Serve immediately.