I make my Reuben this way as well. Do warm the sauerkraut before assembling and drain it well, then squeeze it to remove any remaining moisture. Adding a thin layer of horseradish to the meat side of the bread is a tasty addition. If you use only one layer of cheese, it is helpful to grill the meat-only side first, then the cheese side. This allows the sandwich to heat up so the cheese melts properly. Mustard is also a good addition if you rinse the sauerkraut. Otherwise, it can be a bit overpowering. As others have mentioned, 5 minutes per side is probably sufficient. You do not want the bread to injure the roof of your mouth! On the rare occasions my husband and I order a Reuben at a restaurant, we are usually disappointed and make this version within a couple of weeks.
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I make my Reuben this way as well. Do warm the sauerkraut before assembling and drain it...