Stacked Reuben Sandwich Recipe

How to Make Stacked Reuben Sandwich

1. In a medium skillet over medium-low heat, sauté the drained sauerkraut, black pepper, and caraway seeds until very dry and slightly browned (about 5-7 minutes).
2. Add the corned beef to the skillet and use two spatulas to gently break it apart and mix it with the sauerkraut (about 2 minutes).
3. Stir in the shredded Swiss cheese until it begins to melt (about 1 minute).
4. Butter one side of each slice of rye bread.
5. Place one slice of buttered rye bread in an ungreased non-stick skillet heated to medium-low. Top with additional shredded Swiss cheese, then the warm corned beef and sauerkraut mixture.
6. Spread a spoonful of Russian dressing over the filling. Top with a slice of toasted pumpernickel bread.
7. Spread a generous layer of Russian dressing on top of the pumpernickel.
8. Add another layer of the warm corned beef and sauerkraut mixture, followed by a small pile of shredded Swiss cheese.
9. Place the remaining slice of buttered rye bread on top.
10. Place a heavy, flat object (such as a heavy pan or brick wrapped in parchment paper) on top of the sandwich.
11. Cook for a couple of minutes, then carefully flip the sandwich and weigh it down again.
12. Continue cooking for a few more minutes, or until the bread is golden brown and the cheese is melted and bubbly.
13. If using a large enough skillet, repeat steps 5-12 to make a second sandwich simultaneously. Otherwise, repeat the process.
14. Carefully remove the sandwich from the skillet, let it rest briefly, then cut in half.
15. Serve immediately with extra Russian dressing for dipping. Enjoy!