That's it, at least that how I make them. Personally, I like a little hot mustard on the side to dip the sandwich in but that's not traditional.

Oh wait a minute !! You are missing one thing....dill pickles on the side!

I mix the butter with a good-sized handful of grated parm cheese. Then, smear the butter/cheese on before grilling. Extra yummy!

/tricia

Buy a loaf of rye bread....it's not a Ruben without....It needs good Jewish sourdough rye.

Sorry, we don't eat much bread in the first place, so I hate to waste a whole loaf for 4 slices. Believe me, the rest of it won't get eaten. I eat bread maybe once a month, Jim eats it more often, mainly for toast on the weekends, an occasional sandwich, maybe three or 4 slices a week. And he won't eat the rye if it's the only bread in the freezer, either.

I'll pick up a good pickle. I like those individually wrapped Van Houten pickles, because there isn't a lot of choice in pickles in this part of the world.

Just to add... squeeze the water out of the sauerkraut, first with your hands, then roll it up in paper towels to wring out more.

Nancy

Wait a minute, Jim isn't gluten intolerant any longer?

Nope, never was, so it turned out. Actual problem was a combination of drug reaction (Benecar) and some minor spot of irritation in the intestine. We spent about 8 months on a lousy gluten-free diet, but all is fine now. Thank goodness! But we did learn a LOT!

This isn't a Rueben exactly, we call it a Northville Reuben as a version of it is so named at Charlie's Deli in Northville, MI.

Like Charlie's, I use cole slaw instead of sauerkraut. Charlie's uses French instead of Thousand Island Dressing.

I mix up the coleslaw (pre-cut cabbage, a little chopped onion, and coleslaw dressing) a little ahead of time. When I'm ready to begin, I then take sandwich portion amounts of the corned beef and heat it in the toaster oven on 350 while I'm prepping the rest of the sandwich. I slather the Rye slices with butter or margarine and start them in the grill pan (yes, we buy loaves of rye just for the Northville Rueben). I add a slice or two of swiss to one side of the sandwich and let the cheese melt a little. I then spreadThousand Island on one slice of the bread and add cole slaw, pile on the warmed corned beef, and top with the slice of bread and melted cheese. YUM!!

That sounds good. I made Ruebens on Wed. in the panini press but used whole wheat italian bread. Just brush your bread with some olive oil and pop them in the press (a bit messy because of the saurkraut). Press for 30 seconds, then let cook for 2 1/2 minutes more. I think Ruebens from the panini press are the wonderful! That timing is for the Cuisinart Griddler, your press might be different. But I'm sure you know the timing for a sandwich in your press.

Joanne

Oh, boy were those sandwiches GOOD!!!!

Thanks everyone, for all the little hints that made them perfect!

I don't eat reubens on rye, either, because most commercially made rye is so heavy with caraway. You guys have made me so hungry for CB&C and Reubens...
Lisa

I ate 3 reubens last week. I buttered the seeded rye and placed the slices in my cast iron skillet. Then placed swiss cheese on one slice and preheated corned beef on the other. Heated the homemade sauerkraut in the micro and placed it on the corned beef then added the dressing onto the sauerkraut and flipped the cheese side of bread on top.I then placed a weight on top as I like my grilled sandwiches well done. I dip it in extra thousand island.
Nancy, Thanks fot the tip to squeeze the saurkraut. Sure makes it less messy.