Reuben Melt Panini

Ingredients · 2 servings

• 4 sliceRye bread
• 170 gPastrami, sliced
• 120 gSauerkraut, drained
• 80 gSwiss cheese, sliced
• 4 tbspRussian dressing
• 20 gButter, softened

Equipment

panini press, cutting board, knife, spatula, pastry brush, measuring spoon, clean towel, small bowl, butter knife, spoon, serving plate

Instructions

1. 1
   Gather Ingredients

   Gather measured bread, pastrami, sauerkraut, Swiss cheese, Russian dressing, butter, a board, knife, spatula, brush, and panini press. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Dry Sauerkraut

   Squeeze the sauerkraut firmly in a clean towel until very little brine drips out, then spread it loose for even layering. · 3 min

   What to look for: Sauerkraut looks fluffy rather than wet.

3. 3
   Butter Bread

   Spread butter on 1 side of each rye bread slice, then turn the slices buttered side down on the board. · 3 min

   What to look for: Each outer bread face has a thin even coat of butter.

4. 4
   Build Sandwiches

   Spread Russian dressing on the unbuttered sides, then layer Swiss cheese, pastrami, sauerkraut, pastrami, and Swiss cheese. · 5 min

   What to look for: Fillings are centered and cheese touches both bread sides.

5. 5
   Press Panini

   Heat the panini press to 190°C / 375°F, close it on the sandwiches, and cook until the bread is crisp and the cheese melts. · 6 min

   What to look for: Rye is deeply toasted with grill marks and cheese is bubbling at the edges.

6. 6
   Serve Hot

   Cut each panini in half and serve hot while the rye is crisp, the pastrami is steamy, and the Swiss cheese is melted. · 1 min

   What to look for: Halves show melted cheese and compact warm layers.