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While this sounds tasty…it is quite involved time-wise. While working as a chef, here is how I made Reuben’s.
Drain kraut and place a half cup or so on the warm side of the grill to heat through.
Place thinly sliced corned beef on the grill and cook briefly.
Flip and top with swiss cheese.
Cover until cheese melts. Place finished meat and kraut between two slices of thick rye bread along with thousand island dressing.
Place sandwich on grill to lightly toast outside of bread. Flip and do the same on other side.
One of my favorites. I like mine with a big slice of red onion and deli mustard (sans the Thousand Island dressing)
Why use canned krout! Home made tastes better and is better for you!
If you want to kick it up a notch, replace some or all of the kraut with kim-chee and add a LITTLE wasabi.