Reuben Sandwiches

This is my husband’s favorite sandwich to order for restaurant lunches; years ago I devised my at-home version.

• 1 lb sliced deli corned beef (if you can’t find it, use roast beef)
• 6-8 slices deli Swiss cheese 
• Rye bread
• Butter
• Sauerkraut
• Ketchup, mayonnaise, Dijon mustard

1. Heat griddle pan or cast-iron skillet over low heat. Meanwhile, mix sauce by combining ketchup, mustard, and Dijon in equal amounts, or to taste.
2. Coat cooking surface with butter. Raise heat to medium to make grilled-cheese sandwiches: Lay out pieces of bread. Add a layer of cheese, then distribute sliced meat over each. Top each sandwich with second slice of bread. Move sandwiches off to the side or into a stack, apply more butter, then carefully flip sandwiches onto second side and continue to cook, flipping again as necessary, until golden brown and cheese is melted.
3. Transfer sandwiches to cutting board. Open non-cheese side and spread sauce on bread. Add sauerkraut in a thick layer on top of meat, replace sauced bread, slice sandwiches and serve with salad, chips, fruit…