Mayo? Ok, will try that. Do you put thousand island dressing on yours like the restaurants around here do?
The Mayo is an old Hilton Hotel method.
When I make them it is for 3. I buy the beef at at the deli (4 ounces per person) and request it sliced about as thick as a nickel *. The bread is buttered with Mayo Swiss cheese is added to both slices, usually 3 slices per sandwich. Grill @ 350. The meat is pre-divided into portions and grilled very briefly just to warm. The bread goes on the grill. The meat is placed on top of the cheese for each sandwich. The bread is grilled until browned (as in grilled cheese).
The open face sandwich is placed on a plate and we add as much or little well cooked kraut ** as we want and as much or as little 1000 Island as we want. Then close the sandwich or eat it open faced, eater's choice.
* Can be sliced as you like it. I just find this easier to heat and control on a home griddle. A little thinner is better but harder to control.
**The kraut is drained but not rinsed cooked down with maybe a 1/4 cup of water for 30-45 minutes prior to eating. This is an adaption for home preparation.
Wally World usually has the best price / quality but they are in the process of scaling back Deli operations.here.
Unless you are going to a very upscale place you will not get a better Reuben than you can make at home. And we get 3 for the price of 1 as compared to those places.
). But talk about a thick sandwich, over 2" of meat, whatever you ordered. Their reuben sandwich was over the top.
