Steps

1. Spread each slice of bread with Russian dressing. Place two slices of cheese on each bread slice.
2. Divide the corned beef into 4 equal portions. Place a portion of corned beef on each of 4 bread slices. Likewise, divide the sauerkraut into 4 equal portions and place a portion of sauerkraut on top of the portioned corned beef. Close the sandwiches by placing the cheese-topped slices on them. Press down on the tops of the sandwiches to firm the layers.
3. Heat a large sauté pan over moderate heat and add half the butter. Place the sandwiches in the pan, turn the heat to low, and fry the sandwiches for about 1 minute until the bottom bread slices are crisp and browned. Use a spatula to press down on the sandwiches as they fry.
4. Add the remaining butter around the edges of the pan. Turn the sandwiches over and press down with the spatula. Fry about a minute more until crisp on both sides. Transfer the sandwiches to a cutting board, cut them in half and serve immediately.

Notes

The origins of this classic hot deli sandwich are clouded with hype and obscured by time. Two main contenders vie for the honors of creating the Reuben. Arnold Reuben, of Reuben’s Restaurant and Delicatessen in Manhattan, claimed to have invented the sandwich in 1914. However, menus from the time describe the “Reuben Special” as an entirely different sandwich. Reuben Kulakofsky is reported to have requested the first Reuben sandwich in 1925 at a poker game at the Blackstone Hotel in Omaha, Nebraska. No matter who invented it, today the Reuben is a North American favorite. As an alternative, try making a “Rachael” by substituting pastrami for the corned beef and pepper slaw for the sauerkraut.