Homemade Russian Dressing and Reuben Sandwiches

Photo courtesy of Betty Crocker

From the kitchen of One Perfect Bite...I don't often serve sandwiches for supper, but a busy day at the County Fair made them a great choice for dinner tonight. I might also add, a 2 pound package of pastrami managed to find its way its way into my grocery cart the last time I shopped at our local warehouse store. I needed to start using it, and what better way to do that than to make Reuben sandwiches. These days many restaurants serve Reubens as open-faced sandwiches. While I think they look beautiful when made that way, I also think that makes for a dry sandwich, so, when I make my own I enclose the filling and happily grill until my cheese is oozy. This is a simple sandwich to make and the only way you can go wrong is to overstuff or burn it. I've developed a formula of sorts to use when making Reubens. It helps me control the urge to overstuff the sandwich. The quantities in the recipe below work for us, but I urge you experiment until you come up with a formula that is perfect for your family. Here is how I make mine.