My husband loves hot toasted sandwiches, and they’re fast and easy when you use the oven to help you! You can make up to 8 toasted sandwiches at once with this method. I’m making reuben sandwiches tonight; homemade rye bread with corned beef, swiss cheese, sauerkraut, and Russian dressing.
Place 2 baking sheets on the oven racks, and heat the oven to 450.
First, make the Russian dressing by mixing together equal parts mayonnaise and ketchup.
Slice up the rye bread. You can use my bread making guide to make rye bread. Use the soft sandwich bread recipe, substituting rye flour for the whole wheat flour, and pulse in 1 tablespoon caraway seeds after the 30 second knead.
Butter one side of each slice of bread.
Flip one slice over, butter side down, and spread with Russian dressing.
Add sauerkraut for everyone who wants some.
Then a slice of Swiss cheese.
And finally corned beef.
Place the second slice of bread on top, buttered side up.
Once the oven is heated, remove one hot baking sheet onto a cooling rack and place the sandwiches on. It will sizzle!
Stick it back in the oven and place the second hot baking on top of the sandwiches.
Bake 6 to 8 minutes, until golden brown and hot. Serve!