A favorite deli classic, thinly sliced, robust corned beef, slices of nutty Swiss cheese and a mound of tangy sauerkraut piled between two slices of rye or pumpernickel bread, slathered with Russian dressing and grilled to tender-crisp perfection.

Classic Reuben Sandwich

8 slices rye bread or pumpernickel bread
4 tablespoons butter
1/2 cup Russian dressing
1 pound corned beef, thinly sliced
8 slices Wisconsin Swiss cheese
1/2 pound sauerkraut, well drained

1. Spread 4 slices of bread with butter, and spread the remaining bread with Russian dressing.
2. Over the bread slices spread with Russian dressing, layer one slice of Swiss cheese, corned beef, and sauerkraut, and a second slice of cheese. Top with the other slice of bread, buttered side down.
3. Wrap sandwiches tightly in aluminum foil and bake at 425°F (220°C) for approximately 15 minutes, until sandwiches are hot. Serve immediately.

Makes 8 servings.

Variations:

• Midscale: Top dark rye bread slices with sliced Wisconsin Brick, sautéed onion slices, sliced turkey pastrami and another slice of brick. Broil and serve open face.
• Upscale: Spread multi-grain rye with horseradish-tartar sauce; top with a slice of Wisconsin Gruyère, sliced smoked tenderloin of beef, sautéed onions and another slice of Gruyère. Broil and serve open face.
• Appetizer: Serve traditional Reuben toppings on mini party rye slices.
• To Go: Place ingredients in a whole-grain pita pocket. For cheese, use Wisconsin Havarti or Edam.
• Breakfast: Top a toasted English muffin with sliced corned beef and sprinkle with shredded Wisconsin Fontina; broil until golden.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.