Easiest Way to Make Appetizing My Hot Rueben on Rye

My Hot Rueben on Rye. Great recipe for My Hot Rueben on Rye. My parents always talked about a good Rueben sandwich; so I just decided to try and make a Rueben on Jewish rye. This is the product I hope you enjoy it as much as I do.

Top with the second slice of bread, dressing-side down. Classic Reuben Sandwich A classic Reuben sandwich is a pretty simple sandwich and is really just a corned beef on rye with the addition of sauerkraut and Russian dressing. Most Reuben's you order from delis tend to actually replace the Russian dressing with thousand island, which is a lot sweeter and less spicy. You can have My Hot Rueben on Rye using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of My Hot Rueben on Rye

1. Prepare 4 slice of Deli style Angus Corned Beef (sam's).
2. You need 1 slice of Swiss Cheese.
3. It's 1 1/2 tsp of butter.
4. You need 2 slice of Jewish Rye Bread, (toasted on one side of each slice of bread.).
5. It's 1 slice of Bacon, (cooked) reserve bacon crease.
6. Prepare 1/4 cup of sauerkraut, (Rinsed).
7. It's 1 tsp of brown sugar.
8. Prepare pinch of Lemon and Lime Juice, 1/8 tsp. each.
9. It's dash of Salt and Pepper, 1/8 tsp. each.
10. It's 1 1/2 tsp of Yellow Mustard or Dijon Mustard.

I use the bagged kind you find in the grocery store meat section. Then, along side of the sauerkraut, warm up a few pieces of Pastrami or Corned Beef if you prefer. Next, butter two pieces of fresh Rye bread and lie them face down on the griddle. A classic Reuben is a sandwich consisting of corned beef, Swiss cheese, sauerkraut, Russian dressing between slices of rye bread that is grilled until the bread is crispy and the cheese melts.

My Hot Rueben on Rye step by step

1. Heat stove top to medium-Heat;.
2. Fry bacon until crispy for crumbling...set aside..
3. In a small bowl mix together sauerkraut, crumbled bacon, brown sugar, lemon/lime juice, and salt and pepper..
4. Saute' 4 slices of corned beef for about 1 to 2 minutes..
5. Spread butter on both sides of each slice of rye bread and toast it butter side down...remove and set on plate toasted sides down..
6. Spread mustard on both sides of rye bread, then add hot sauted corned beef, then top with swiss cheese and hot sauerkraut mixture; put top half of rye bread on and gently press down. Slice and serve...

Though the sandwich may be enjoyed hot or cold, we love serving it HOT. Reuben and Rye Strata This make-ahead dish is so easy to prepare. It's wonderful for brunch, lunch or supper, or as a potluck meal. If you prefer it, substitute turkey pastrami for the corned beef. The reuben is truly a classic.and for good reason.