The Dish: Bleacher Bar: Reuben sandwich

The Chef: Art Welch
The Restaurant: Bleacher Bar
The Dish: Reuben Sandwich
Makes 4 sandwiches

INGREDIENTS

2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing

METHOD

1. Butter one side of four slices of bread. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

2. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

3. Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Bleacher Bar
4 Yawkey Way
Boston, MA 02215-3409
(617) 262-2424
http://bleacherbarboston.com/