Black Forest Reuben Sammies (Rachel Ray)
By BClover
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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