Rolling Rock? They make that in PA I thought which is right up the road from me. It's pretty good beer.
Yours sounds pretty darned good. No sourkraut? Hmm. On paper, it certainly sounds better than mine. But in real life... I don't know... ;-)
Gotta start with a first-class griddle. Mine is three-eighths of an inch cast aluminum commercial griddle 20 x 12 inches. Fits across two burners on a stove top or on a camp stove. It's an amazing griddle, no hot spots at all. They don't make them anymore.
Salted butter - must be soft - such as in room temperature.
Bread is Beefsteak Hearty rye.
Corned beef is high quality cryovac corned beef brisket, point or flat, cooked in a slow cooker for ten hours. Chilled. Then carefully sliced as thin as possible. It's so delicate and tender, it's very hard to slice real thin.
Swiss cheese is deli swiss, whatever looks good.
Sourkraut is a can of Libby's.
No dressing!
Open can of Libby's and press down on the lid with something to squeeze out a fair amount of the juice, but don't squeeze it dry. Try to remove roughly 2/3 of the juice. Pour it down the sink.
Remove sourkraut from can and place in bowl. It should be somewhat dripping with juice. Cover bowl loosely with plastic, place in microwave, heat on "reheat." This will ensure a piping hot sandwich.
Spread soft butter on one side of each slice of bread covering entire side with butter. No dry spots!
Place one slice of bread butter side down on griddle.
Place swiss cheese on bread. One and a half squares is about right.
Slice cold corned beef as thin as possible. Place one thin layer of sliced corned beef on swiss cheese.
Using a fork, add a nice layer of hot sourkraut on top of the slices of corned beef. About three-eighths of an inch thick.
Depending on how much corned beef used the first time, you can add another layer on top of the sourkraut. However, in most cases, you will skip this step because I've learned a thin reuben is much better than a thick reuben. Less is more when it comes to reubens! The whole reuben experience is kind of ruined when the sandwich is too thick.
Add another layer of swiss.
Add second slice of rye butter side up.
Now put fire under griddle on high for a minute or two until it starts getting hot, then lower fire to medium low or even slightly lower than that.
Place chef's press on sandwich to maximize sear area (stock photo)
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQAatGlgdg2XWvTG0Y9P4w2BGhMaokl2Yvp_w&usqp=CAU
Place large sheet of HD foil loosely on top of sandwich and over edges of griddle too. This will keep sandwich moist but not too moist and will also provide even heating by capturing escaping heat around griddle and guiding it back into the sandwich.
Wait a while. Be patient. It'll be 15-20 minutes. Put your ear next to the griddle. When you start to hear a sizzle, it's getting close to flip time. Cheese should become gooey and begin to threaten to run down sides. Check underside and flip when underside is perfect.
Replace chef's press and foil. The second side will sear very quickly. Maybe 2-3 minutes.
Slice sandwich carefully without crushing it. I like to place sandwich on a board and start with a serrated knife to break through the seared crust and then finish with a normal smooth blade sharp knife.
Serving with a dill pickle spear is optional.
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Mark
but the communist dressing is a must.
