A delightful take on the traditional Reuben sandwich, featuring a unique blend of flavors and textures.
Prepare the ingredients by slicing the corned beef and Swiss cheese, and draining the sauerkraut.
Ensure the sauerkraut is well-drained to prevent the sandwich from becoming soggy.
Butter one side of each slice of rye bread.
Use softened butter for easier spreading.
Heat a skillet over medium heat and place one slice of bread, buttered side down, in the skillet.
Preheat the skillet to ensure even toasting.
Layer the ingredients on the bread in the following order: one slice of Swiss cheese, corned beef, Thousand Island dressing, sauerkraut, caraway seed, and another slice of Swiss cheese.
Distribute the ingredients evenly for a balanced flavor.
Top with the second slice of bread, buttered side up.
Press gently to hold the sandwich together.
Cook the sandwich in the skillet until the bottom is golden brown, about 3-4 minutes.
Cook on medium heat to avoid burning the bread.
Flip the sandwich carefully using a spatula and cook the other side until golden brown and the cheese is melted, about 3-4 minutes.
Press lightly with the spatula to ensure even cooking.
Remove the sandwich from the skillet, slice in half, and serve warm.
Serve immediately for the best texture and flavor.
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