Reuben Sandwich

Ingredients

• 2 slices pumpernickel or marbled rye bread​ 
• 1 tablespoon butter, softened​ 
• 2 tablespoons Russian dressing 
• 1 slice Swiss cheese 
• 4 oz. sliced corned beef 
• 1 cup sauerkraut, drained, then squeezed in paper towels to remove excess liquid. 

Directions

1. Preheat Sandwich Stacker until green PREHEAT light comes on.  
2. Spread one side of each slice of bread with ½ of butter. Spread each opposite side with ½ Russian dressing. 
3. Lift cover, top ring and cooking plate. 
4. Place one slice of bread, buttered side down, in bottom ring of Sandwich Stacker. Top with cheese and 2/3 of corned beef. 
5. Lower cooking plate and top ring. Add remaining corned beef to cooking plate. Top with sauerkraut and remaining slice of bread, buttered side up. 
6. Close cover. Cook 3 ½ to 4 minutes. 
7. Slide out cooking plate by grasping cooking plate handle and pivoting right until it stops. Lift cover and rings; carefully remove sandwich with plastic spatula.  
8. Cool slightly before serving. 

Makes: 1 serving

Test Kitchen Tip:
Most pumpernickel and marbled rye bread is sliced thin. Adding part of the meat to the top of the Sandwich Stacker with the sauerkraut ensures the top slice of bread will get toasted.