Reuben Sandwich 4 ounces lean thinly sliced deli corned beef 2 (1 ounce) slices swiss cheese 2 slices rye bread 1/3 cup sauerkraut, well drained 1 1/2-2 tablespoons thousand island dressing (to taste) 2 tablespoons butter, softened 1 pinch crushed juniper berries or 1 pinch caraway seed (optional) Bring corned beef and swiss cheese to room temperature. Heat sauerkraut until it is warmed to about 120-140 degrees. Prepare sandwich by first buttering one slice of bread on one side with 1 tbsp butter. Place bread, butter side down, in a small skillet. Follow with the following ingredients in this order: 1 slice of swiss cheese, followed by 4 oz. corned beef, followed by 1 1/2-2 tbsp (to taste) of Thousand Island dressing, followed by well drained and warmed sauerkraut,, followed by a pinch of either juniper berries or caraway, followed by the final piece of cheese. Top the sandwich with the last piece of bread and spread the other tbsp of butter on the outside of the bread. Heat the sandwich in the skillet on a med-low heat until the bottom side becomes golden; flip sandwich with spatula and lightly brown other side. Remove to plate and slice in half before serving. Serve with a dill spear and your favorite chips. Back to Lunch Recipes