 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
|
Here's a new twist on the classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious brunch. Ingredients:
3/4 cup mayonnaise |
1 tablespoon chili sauce |
1-1/2 teaspoons prepared mustard |
1/4 teaspoon prepared horseradish |
1 can (14 ounces) sauerkraut, rinsed and well drained |
3/4 pound finely chopped corned beef (about 3 cups) |
2 cups (8 ounces) shredded swiss cheese |
30 slices rye bread |
1/2 cup butter, softened |
Directions:
1. In a large bowl, combine mayonnaise, chili sauce, mustard and horseradish. Stir in sauerkraut, corned beef and Swiss cheese.
2. Spread 1/3 cup on 15 slices of bread; top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. Yield: 15 servings.
|
|