A Reuben (the wrong way good)

Since the grocery stores across the nation are against the idea of me making a proper reuben, I have successfully & continually substituted pastrami & rye (if making it the wrong way good).

The proper way to make a Reuben is to use corned beef & pumpernickel.

 

Tonight, we lucked out with pumpernickel & rye swirl bread!

Freeze the bread (I typically keep my bread in the freezer, just 'cause).
Smear thick layer of butter on each slice of frozen bread.
(8 slices, making 4 sandwiches)
Drain 1 can of Frank's Sauerkraut
Open 1 package of deli sliced corned beef (or pastrami if making it the wrong way good)
Open 1 package of sliced swiss cheese
Open bottle of thousand island dressing

Heat griddle ~350ish

Throw on 'kraut
Throw on corned beef (or pastrami if making it the wrong way good)
Keep on the griddle only long enough to heat.  Do not fry or cook the deli meat, otherwise it'll get all rubbery and nasty crunchy, which is definitely the wrong way and not at all good.

Remove from griddle & place in bowls near by.

Place the slices of bread, thick butter side down, on to the griddle.
Dollop of dressing on each slice.
Slice of swiss on each.
Then hot 'kraut on one side & hot corned beef (or pastrami if making it the wrong way good)

If you have any left over cheese slices, throw them on!
Keep on griddle until bread is golden & the cheese is melted.
Flip the corned beef (or pastrami if making it the wrong way good) covered slice onto a 'kraut covered slice.

Set aside to cool just a bit.

Slice diagonally, because your husband will think that is fancy.

Serve with a side of dressing for dipping & pickles. 

Enjoy!  We did!