American · United States
Slow-Simmered Reuben
A tender Reuben sandwich with slow-cooked sauerkraut and melted cheese
Ingredients
Method
- In a small saucepan, cook the sauerkraut over low heat for 10 minutes
- Place the rye bread in a pan and toast until golden brown
- Layer the corned beef, sauerkraut, and Swiss cheese on one slice of bread
- Spread the mustard and ketchup on the other slice of bread
- Place the dressed bread on top of the filling and press gently
- Cook for 2-3 minutes until the cheese melts and the bread is crispy
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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