reuben panini

Sometimes, all I am looking to make is something quick and easy.  Sandwiches and panini are always a good go-to for that sort of thing, and one of my all-time favorites is the reuben.  It’s just such a great combination of ingredients that you really can’t go wrong.

So, I know there’s probably a good amount of people out there wondering why on earth I’m using Italian bread as opposed to the traditional rye bread for this reuben.  To be honest, I just really dislike rye bread (gasp!) I know, I’m sorry.  By all means, if you enjoy rye bread, use it for your reuben.  I definitely would if I liked the flavor a little more.  Also, I had some leftover Italian bread in the apartment, so wanted to use that up rather than let it go to waste.

Hopefully you accept my reasons for using a bread other than rye, but I promise, the rest of the sandwich stayed in line with the classic recipe. Now, with just a few assembly steps, I was well on my way to reuben goodness:

Reuben assembly
  1. Slather the bread with the thousand island dressing.
  2. Pile on a few ounces of corned beef.
  3. Add sauerkraut, as desired. I  sauerkraut, so I piled it on there!
  4. Lay a couple of slices of swiss cheese on top of the sauerkraut.
  5. Place the other piece of bread on top of the soon-to-be reuben panini.
  6. Griddle the sandwich for about five minutes, until golden brown on the outside.
  7. Cut in half, and enjoy!

Nothing beats an (almost) classic reuben… Mounds of corned beef and sauerkraut, smothered under a blanket of savory swiss cheese — all between thousand island slathered, grilled bread — sounds (and tasted) amazing.

I ate this with a side of arugula lightly dressed in a lemon vinaigrette to make it a meal.

Quick, easy and tasty – yes please!

Reuben Panini
Reuben Panini

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