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Black Forest Reuben Sammies (Rachel Ray)

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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

Details

Preparation time 5mins

Preparation

Step 1

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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