So crispy on the outside! So rich and melting on the inside! Roger, you’ve got to get a panini press. Under the broiler is not the same.
Spread two pieces of bread with coarse grain mustard, then layer with ham, 2 pieces of swiss cheese and sauerkraut. Brush melted butter on the outside of the bread and grill in a panini press, cast iron skillet or, if you must, under the broiler.
A beautiful Almost-Rueben sandwich!
That’s what I was thinking 🙂
Sauerkraut! Yum. I make my own and I love Rubens, have never done this.
Your sauerkraut must be fantastic!
The KEY TO FANTASTIC SAURKRAUT is to fry it in a nonstick pan and cook off the liquid. Slight browning changes the flavour entirely and makes it the way it was meant to be eaten!
Wow.. the epic sandwich!
Yummy! I’m always in need of delicious things to eat for lunch. I think I’ll make this tomorrow with some tomato soup. Nice picture. Thanks for sharing 🙂
The tomato soup sounds great!
Great picture. I bought a sandwich press a couple of years ago and ate nothing but toasted sandwiches for months. It might be time ti dig it out again.
Thanks Matthew. We’re having fun with it.
What a lovely update of the old Reuben sandwich. Fabulous. Thanks!!!!
Thank you Pam
Yum! I can’t wait to try this recipe. Seems perfect for a cozy winter day lunch. Your pictures are tempting me to get a panini press…
I’m having so much fun with the panini press!
Sauerkraut is one of my favorite foods! Have you tried homemade (raw) sauerkraut on a reuben? It will change your life 🙂
No I haven’t but yours looks good!
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