Made a Reuben sandwich for the first time

[sir pball]

17. Cook it open-faced in the oven and assemble it afterwards.

The best way is to cook it open and use the oven; I usually go with the corned beef/pastrami and kraut on one slice and the cheese and 1000 Island on the other. Get the pan hot, lay both slices of bread in, put the filling on, and 450˚F for five minutes. Pull it out and flip the cheese slice onto the meat, boom, Robert's your mother's brother.

I even do that in the restaurant, with a proper flattop, since a Reuben should be piled so high it just can't get hot through on the griddle. Toast the open slices up, put them on a sizzle platter, and finish in the oven or under the broiler.