Black Forest Reuben Sammies (Rachel Ray)

Black Forest Reuben Sammies (Rachel Ray)
Black Forest Reuben Sammies (Rachel Ray)

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    slices pumpernickel bread

  • 8

    deli slices Swiss cheese, such as Emmentaler

  • 4

    tablespoons ( stick) butter, softened

  • 3/4

    pound deli-sliced corned beef

  • 4

    rounded tablespoons spicy brown mustard

  • 3/4

    pound deli-sliced black forest ham

  • 3

    rounded tablespoons dill pickle relish

  • 1

    can sauerkraut, drained

  • 1

    shallot or 1/8 c red onion, finely chopped

  • 4

    large half-sour pickles or garlic pickles

  • 1

    rounded tablespoon capers, chopped

  • Gourmet potato chips

Directions

Spread one side of each bread slice with softened butter. In a small bowl, mix together the relish, shallots, capers, and mustard. Build the sandwiches with buttered sides of the bread facing out: slather a liberal amount of the mustard mixture on 4 slices, then top with a slice of Swiss, one fourth of the corned beef, one fourth of the ham, a small mound of drained red cabbage or sauerkraut, another slice of cheese, and finally another slice of bread. Heat a nonstick skillet over medium heat. Toast the Reubens for 5 to 6 minutes on each side, until the cheese melts. Cut the sammies in half and serve with pickles and chips.

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