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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. Ingredients:
8 slices rye bread |
4 teaspoons prepared mustard |
4 slices swiss cheese |
1 pound thinly sliced deli corned beef |
1 can (8 ounces) sauerkraut, rinsed and well drained |
1/2 cup mayonnaise |
3 tablespoons ketchup |
2 tablespoons sweet pickle relish |
1 tablespoon prepared horseradish |
2 tablespoons butter |
Directions:
1. Spread mustard over four slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter.
2. In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted. Yield: 4 servings.
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