Classic Reuben Sandwiches

INGREDIENTS

• 8 slices bread You can use gluten-free bread or any regular rye or pumpernickel bread.
• 1 pounds corned beef
• 1 pounds sauerkraut
• 4 slices Swiss cheese
• Thousand Island salad dressing (if you’re gluten-free, check the label)

INSTRUCTIONS 

1. Toast the bread.
2. Lightly brown each slice of corned beef in a skillet. It’s already cooked, so you’re really just heating it up and toasting it a bit on each side.
3. Assemble the sandwich – a piece of toasted bread, a couple of slices of corned beef, a healthy scoop of sauerkraut, a slice of Swiss cheese, a healthy squirt of Thousand Island dressing, and the other piece of toasted bread (although Joe and I have lately been eating our Reuben sandwiches open-faced, because they have fewer calories that way).
4. Pop the sandwich in the microwave for 30-45 seconds or until the sauerkraut is heated and the cheese is melty.