Herbed Butter

½ stick butter

½ teaspoon dried minced garlic

½ teaspoon dried minced onion

½ teaspoon sesame seeds

¼ teaspoon poppy seeds

½ teaspoon sea salt

Reuben

1 pound deli corned beef

1 loaf of marble rye bread

1 cup Russian Dressing

8 ounces sauerkraut

12 slices Swiss cheese

Herbed Butter

In a small bowl, mix together butter, garlic, onion, sesame seeds, poppy seeds, and salt. Set aside.

Reuben

Steam the corned beef by placing a small amount at a time (about ¼ pound) in a damp paper towel and placing it in the microwave on high for 30 seconds.

Heat the sauerkraut (cover in the microwave for about 30 seconds or until heated through).

Butter one side of each slice of rye bread using the herbed butter. Place 2- 3 slices of buttered bread on a heated skillet or grill pan over medium-low heat.

Layer the Swiss cheese, corned beef, sauerkraut, Russian dressing, more corned beef, and another slice of cheese, and top with another slice of bread (butter side up).

Heat until the bread is slightly browned and crispy and the cheese melted about 2-3 minutes. Flip and repeat with the opposite side.