New York Reuben
Source of Recipe
Cookbook
List of Ingredients
8 slices rye bread
4 teaspoons coarse-grain prepared mustard
1-pound corned beef, thinly sliced
1/2-pound Swiss cheese, thinly sliced
8 ounces sauerkraut, drained
1/2-cup Russian dressing
1/2-tablespoon butter
Russian Dressing
1/2-cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared white horseradish
Recipe
1. Prepare the sandwiches: On a work surface, place 4 slices of rye bread and spread each with 1 teaspoon mustard. Layer each bread slice with 1/4 pound corned beef followed by 2 ounces Swiss cheese and 2 ounces sauerkraut. Spread 2 tablespoons Russian dressing on the remaining 4 slices and place dressing-side down on top of sauerkraut. 2. Toast the sandwiches: In a large nonstick skillet, melt butter over medium-high heat. When butter begins to sizzle, place sandwiches in the pan and toast until golden brown -- about 3 to 5 minutes. Turn sandwiches over and continue to toast for 3 to 5 more minutes. Serve immediately.
Dressing
Make the dressing: In a small bowl, combine all ingredients. Stir until well blended. Refrigerate in an airtight container for up to 4 days.
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