REUBEN SANDWICH

MAKES 4 SANDWICHES

This is the classic reuben and I love it. I like to use homemade corned beef, but you could also use some from the deli. The amounts may be adjusted to taste. Some people might prefer more beef and less kraut.

INGREDIENTS

3 tablespoons mayonnaise

3 tablespoons finely chopped onion

1 tablespoon sweet pickle relish

2 tablespoons chili sauce

Softened butter

8 slices rye bread, preferably a good Jewish rye

3/4 pound corned beef, thinly sliced (more or less to taste)

8 thin slices of good quality Swiss cheese, such as Jarlsberg

1 package (1 pound) sauerkraut, rinsed and thoroughly drained

In a small bowl, mix together the mayonnaise, onion, relish and chili sauce. Spread one side of each piece of bread with butter. On the unbuttered side of 4 pieces, layer first some corned beef, then cheese, and sauerkraut. Gently press down on the kraut to help it adhere to the cheese. Spread the unbuttered sides of the 4 remaining pieces of bread with the dressing. Place those halves, dressing side down, on top of the other halves. Heat a large nonstick skillet over medium-heat, adding just enough butter to barely coat the bottom. Place the sandwiches in the pan. Press down on each sandwich with a spatula, then cover and grill until bottom is browned, about 4 minutes. Carefully turn each sandwich; cover and brown the other side. Serve immediately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.