I love Reuben sandwiches! Years ago I found a suggestion for making several at a time in the oven with 2 identical baking trays (without sides) and that is the way I make ours now. Although we enjoy corned beef and pastrami for classical Reubens, I now often use sliced peppered turkey. The sauer kraut that is used is a key ingredient. I prefer to use raw fermented kraut that is found refrigerated in the grocery store. HEB now carries delicious raw sauer kraut that has spicy ingredients added that we like. Think Sriracha and Jalapeno and Onion! If you don’t like that heat, use a product without it.
Makes 2 sandwiches
2 baking sheets without rims
4 slices Jewish Rye bread
6 thin slices peppered turkey breast
4 slices good Swiss cheese
2 cups sauer kraut, or less depending on your preference for thickness
Be sure to drain and press with paper towel so there is not much liquid.
dijon or brown mustard
Preheat oven to 425 degrees. Use 2 identical baking trays without rims. Heavy ones work best. Spray with cooking spray or butter the top of one baking sheet and the BOTTOM of the other baking sheet. Set the second one aside while assembling sandwiches. Lightly butter and place 4 slices of rye bread butter side down on baking sheet. Spread with mustard of your choice. Place one slice Swiss cheese on each
For each sandwich, place turkey slices on top of cheese, Put a heaping scoop of sauer kraut on top of turkey and smooth out evenly. Put the second slice of cheese and bread top on sandwiches. Now put the second baking sheet on top and press down. Put into preheated oven. It helps to press the sandwich if you put a heavy iron skillet on top of the top pan. Bake 10-12 minutes or until browned slightly and cheese is melted. Serve hot with a slice of dill pickle if you want more crunch! An apple sald is a nice touch, too.