Prepare the Bread: Spread a thin layer of softened butter on one side of each slice of rye bread. On the opposite side of two slices, spread the Thousand Island dressing (or Russian dressing). For an added twist, spread a little Dijon mustard on the dressing side for extra tanginess.
Assemble the Sandwich: Place a slice of Swiss cheese on the dressing side of each of the two bread slices. Layer with a generous amount of corned beef on top of the cheese. Add the drained sauerkraut on top of the meat, and then place the second slice of Swiss cheese on top of the sauerkraut. Top with the remaining bread slice, dressing side facing in.
Grill the Sandwich: Heat a skillet or griddle over medium heat. Carefully place the sandwiches in the pan, buttered sides down. Grill for 3-4 minutes, pressing gently with a spatula, until the bread is golden brown and the cheese is starting to melt. Flip the sandwich and grill the other side for another 3-4 minutes, ensuring the bread is crispy and the cheese is fully melted.
Serve: Once grilled to perfection, remove the sandwiches from the skillet. Let them rest for a minute before cutting them in half for easier eating. Serve with extra pickle slices on the side for a tangy crunch.
Enjoy: Enjoy your Tremendous Reuben Sandwich hot, with every bite delivering a perfect blend of rich, savory, tangy, and crispy flavors.
Serving and Storage Tips:
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I guessed this recipe would be awesome from the start, and it totally exceeded my expectations!