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:
- Slather the bread with the thousand island dressing.
- Pile on a few ounces of corned beef.
- Add sauerkraut, as desired. I ♥ sauerkraut, so I piled it on there!
- Lay a couple of slices of swiss cheese on top of the sauerkraut.
- Place the other piece of bread on top of the soon-to-be reuben panini.
- Griddle the sandwich for about five minutes, until golden brown on the outside.
- 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!