An awesome homemade Reuben Sandwich.
|8 sli||bread (rye or pumpernickel)|
|1⁄2 lb||corned beef (sliced thin to medium thin)|
|4 oz||Swiss cheese (sliced thin)|
|1 c||sauerkraut (drained)|
|8 T||russian dressing|
|oil or butter (for the skillet)|
|for the dressing:|
|1⁄2 c||sour cream|
|2 t||prepared horseradish|
|2 T||yellow onion (grated)|
|1 t||hot sauce|
|2 t||parsley (dried)|
In a small bowl, mix all of the dressing ingredients together and set aside.
To assemble each sandwich: Spread each slice of bread with 1 T. of Russian dressing. On one slice of bread, dressing side up, place 2 oz. of sliced corn beef, flowed by 1 oz of Swiss cheese and up to ¼ c. sauerkraut. Top with another slice of bread, dressing side in. Repeat to make 4 sandwiches. Heat large skillet over medium heat. Spray skillet with oil. Place 2 sandwiches at a time in the skillet and grill until golden brown on both sides and the cheese is melting.
The Rachel sandwich is a variation on the standard Reuben that substitutes pastrami or turkey for the corned beef and coleslaw for the sauerkraut.