This is one of those recipes I had to make my own since I'm not a big fan of the normal Reuben ingredients - I'm picky about corned beef and really only like it the way my mother makes it, I'm not a big Thousand Island dressing gal, and I pretty much loathe rye bread (wow - I've talked a lot lately about things I DON'T like!). What's even more is I couldn't STAND sauerkraut as a kid and in fact opened all the windows in the house to get the smell out - yet now I like it in certain situations but shhhhh, don't tell my mom!
I decided to try these sandwiches for my wonderful husband who has ordered a Reuben at various restaurants and thus far has only found it at one place where he really likes it - and that just happens to be a bar: The Flying Saucer. This is actually one of our favorite places to go, but that's another story for another day. On to the goods:
***These are all done by personal preference so I don't have measurements.
Bread - I used 9 grain bread because I couldn't find pumpernickel. I think any heavier bread will work.
Deli Sliced Roast Beef
Swiss Cheese slices
Spicy brown mustard (or other of your choice)
Place sauerkraut in small saucepan over low to medium heat.
Heat a grill pan over medium to medium high heat.
Assemble sandwich such that there is a slice of cheese on each slice bread, then top with roast beef, mustard, and sauerkraut. Combine halves to make full sandwich and brush the top side of one piece of bread with olive oil.
Place the sandwich oiled side down in the grill pan and place another pan or panini press on top. Cook until cheese begins to melt and bread has been toasted.
Brush olive oil on the top side of the bread and flip sandwich (fresh oil side is now down). Again place weight on sandwich and cook until cheese on bottom melts. Serve immediately.
This sandwich goes GREAT with a darker beer - our favorite is of course Texas' own Shiner Bock.