The dressing is mixed and it is time to start assembling the panini
The pumpernickel bread is brushed with melted butter on the outside of the slices
The inside of the bread gets started with the Russian dressing, followed by a slice of Swiss cheese
...next came the corned beef...
....then the saurkraut...
...and lastly another slice of Swiss cheese.
The sandwiches are in the panini holders and headed out for the grill.
Five minutes per side on medium low heat made for a nice crispy sandwich
This was a great sandwich, not the best I’ve ever had, but right up there. Gives me something to strive for by getting even better corned beef and Swiss
Short on prep time, long on flavor. A winner in my book
Date:March 24, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
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I have had my new cookbook Panini for just over a week and I have made four different recipes and 6 rounds of paninis in that time. This latest one os another classic sandwich: the Reuben. This recipe was by the numbers in terms of sticking to the classic ingredients, but it did stress getting the best you could find. In this regard I made my own Russian dressing per the included sidebar recipe. This is a great recipe when you want something short on time and long on flavor.
Panini - More Than Just a Sandwich: Classic Reuben Panini - Page 66