Corned Beef Reuben with Vermont Cheddar

Yield:

Instructions

Place all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to assemble sandwiches.

Instructions

Place the shredded cabbage in a medium bowl or mason jar. Add the salt and vinegar and stir to combine, ensuring that all the cabbage is coated. Refrigerate for at least 15 minutes, or until ready to assemble the sandwiches. Then, carefully drain the vinegar, saving the cabbage. To avoid soggy sandwiches, use paper towels or a clean kitchen towel to wring out any excess liquid from the cabbage before assembling.

Instructions

Place a large cast iron or nonstick pan over medium-low heat and preheat for 1 minute. Using a butter knife, spread butter onto one side of each slice of bread.

Once the skillet is warm, place 4 of the bread slices into the skillet, butter side down, and top each in this order: 1 slice of cheddar, enough corned beef to cover the bread, 1 tbsp. Thousand Island Dressing, 1/4 cup of sauerkraut, 1 more slice of cheddar, and the second slice of bread (butter side up). Toast for 3-5 minutes, or until the cheese has melted and the bottom is golden brown, watching closely so the bottom slice of bread doesn’t burn. Carefully flip the sandwich over and toast on the other side for another 3-5 minutes, watching closely. Once both sides are toasted and all the cheddar has melted, remove the sandwiches from the heat, slice, and serve.