Crisp-Top Reuben with Garlic Aioli

Method

1. In a skillet, cook corned beef until heated through.
2. Butter both sides of the rye bread slices.
3. Layer sauerkraut, corned beef, and Swiss cheese on one slice.
4. Top with the second slice of bread and press gently.
5. Spread garlic aioli on the top slice before closing.
6. Serve with pickles on the side.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.