Reuben Sandwich

I think Reubens are traditionally made on rye bread, but I've only had them on pumpernickel.  Remember, pubs use buttery griddles to grill their sandwiches to perfection...and they include lots of oozy cheese and a thick layer of corned beef.  Don't be stingy.  We tried these in a stingy version and decided they were okay, they just needed more cheese, more meat, more bread.  This recipe is by no means an attempt to create the next WW version of a reuben.  No sir.  I'm on my third lunch in a row cooking this bad boy.  Heaven.  You must try it. 


Reubens


2 thick (1 inch) slices pumpernickel bread~lightly buttered on one side
6 slices deli style corned beef {black pepper beef or pastrami can be substituted}
2 slices or 2 ounces provolone cheese {swiss cheese can be substituted}
3 Tbs sauerkraut
3 Tbs Thousand Island Dressing


Basically you're making a fancy grilled cheese.  Layer as follows:
bread (butter side down)
half of provolone cheese, or enough to cover bread
corned beef
sauerkraut
remaining provolone cheese, or enough to cover the stack
bread (butter side up)


Using a nonstick skillet over medium-low heat, place sandwich in skillet with a lid ~too small for the pan~ on top of sandwich.  This helps heat the sandwich throughout, yet allows steam to escape so it crisps nicely.  You want the cheese to be melted, the sauerkraut to be warm, but not burn the bread.  Cook until you have achieved this.  Be patient.


Serve with Thousand Island dressing.  And a napkin.  Best.  Sandwich.  Ever.  Ever-Ever.