Memories of a Reuben

My dad would come home for lunch during his work day. If I happened to be home, I loved to make him lunch, usually consisting of a can of soup and a sandwich. One day I decided to surprise him with a Reuben and German potato salad. My dad's reaction and compliments of that lunch are still some of my happiest memories.

Years later, on one of my first dates with Nick, we stopped to pick up lunch at a deli on the Upper West Side. Nick ordered a Reuben with a large bag of chips. I did not make a lot of Reuben sandwiches for Nick but when I did, his reaction was quite similar to my dad's. The Reuben is responsible for a number of my most cherished memories.

                                                                The Reuben

                                                               adapted from
                                                                     panini
                                                            Melanie Barnard

Ingredients 
4 slices rye bread
1 tablespoon melted butter
1/4 cup Russian dressing
3 ounces thinly sliced Jarslburg cheese
4 ounces thinly sliced corned beef
1/2 cup drained fresh sauerkraut

Directions

1. Preheat the sandwich grill. Place the bread slices on a work surface and brush one side each with the melted butter, then turn and spread the unbuttered sides with the Russian dressing.  On each of 2 of the bread slices, layer one-fourth of the cheese,  half of the corned beef,  and half of the sauerkraut. Top each with the remaining cheese, dividing it evenly. Place the remaining 2 bread slices on top, dressing side down, and press to pack gently. 

2. Place the panini in the grill, close the to plate and cook until the bread is golden and toasted and the cheese is melted, 3-5 minutes. Cut each sandwich in half and serve right away.

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