We just flipped our sandwich over. As you can see, we got a nice color going here on this, not too burnt, not too light. The cheese is actually starting to melt very well for us. I want to check the other side here real quick. We’re going to do a flip. You can see that kind of man that stuff that’s coming ruin out of there, stay in there, no I’m kidding. This is actually looking really good. You can see the cheese is actually melted.
I actually preheated the corned beef a little bit prior to putting this thing together. So that kind of helped us as far as the heating of the meat itself but let’s flip that one more time and our cheese is going together real nice there for us. And I think we’re about done. We’re ready to pull this thing off and give it a try. So, here we go. I’m going to go ahead and pop that off of there. We’re going to put it in our cutting board.
Okay here we go. Let’s see how we go here. Give it a nice cut, there we go. And what I want to do is we’re going to plate this up, there we go. Let me just set this over here, and of course, you can’t have a Reuben without chips. We got to have chips for our Reuben. I’m sorry it’s a must. But if you’re going to have a sandwich, you need to make it good. Make it a meal. Here we go. There it is. That’s our classic Reuben.
Corned beef, sauerkraut, Thousand Island dressing, Swiss cheese, and you can see it’s dripping all over the plate. You bite into that it’s going to run everywhere. That’s a sign of a good sandwich. So, give it a try, it’s very simple, very easy. The imported corned beef is what I use. You can get regular corned beef from the deli, domestic corned beef, that’s fine. A lot of times, like I said, if you feel like doing the corned beef brisket, that’s the best Reuben right there. But, here it is, give it a try. Enjoy.
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