Which isn't to say that I make Reuben sandwiches the wrong way: Of this I am unsure, for I have never thought to visit the Google or the Wikipedia or any of the myriad recipe sites to find out just how, exactly, one should make a Reuben. I just... make them. I make them the only way I know how... and that's just a little bit more than the law will allow.
- Pam spray - Butter
- Hillshire Farm Deli Select Ultra Thin Pastrami
- Sliced swiss cheese
- Kraft Free Thousand Island dressing
- Sauerkraut, drained
- Pepperidge Farm seedless rye bread
I use a griddle, these days, and I preheat it to 350 or so. While it's heating, I open the bread and lay out as many slices as I plan to make sandwiches. Then I spray them all liberally with Pam, and flip them over (spray-side down!) to begin the actual sandwich-building.
Plurp on some thouisle dressing, and spread it out, or not. Add, oh, five-ish slices of the pastrami, and then atop that add a layer of kraut. Next comes the slice'o'swiss, at which point in your sandwich building things will be looking as such:
Put an un-sprayed slice of bread on top of this, so that you have a very nearly complete sandwich. At this point, pick up each sandwich (still with the spray-side down!) and move them to the griddle. Good. Got 'em all on? Now spray the slices of bread that are on top. Cook until the cheese is melty and the bread is GBD... and then flip. I had to use an offset metal spatula (! on my nonstick griddle! OH EM GEE!) in the instance below; my silicone spatula is still in Aaron's car, since we used it as a snow-scraper on my birthday. What?
I digress. Here's what the sandwiches look like, post-flip:
Click to embiggen