Easier Reuben Assembly.
Somewhat blurry photo again. My specialty! 
Anyway, it took me three nights of making these to finally figure out a much better way to assemble them. I was buttering the bread and laying it butter side down on a plate, but because the butter hasn't gotten very soft, too much of it ended up on the plate once I had the bread loaded and ready to put in the cast iron skillet.
Tonight! I buttered the bread and put it in the cold skillet, bottom edge to bottom edge, then turned the burner on. Added the dressing and cheese to both sides, the kraut on one side. I put the corned beef in the skillet next to the bread so it would heat up better, THEN put it on the other side of the bread and flipped it closed. Turned a couple of times to make sure it was browned well.
So much easier to do it this way. 
= new reply since forum marked as read
I hear you. I've been at it more than 50 years, and I still am sometimes like, "Duh!"
