Black Forest Reubens

When is a sammie not just a sammie? When it’s a meal! Try wrapping your mouth around this riff on a Reuben.

Recipe courtesy of Rachael Ray Make Your Own Takeout

Black Forest Reubens

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    8 slices pumpernickel bread 8 deli slices Swiss cheese, such as Emmentaler
    4 tablespoons ( stick) butter, softened 3/4 pound deli-sliced corned beef
    3 rounded tablespoons dill pickle relish 1 jar cooked red cabbage or 1 pouch sauerkraut, drained
    1 shallot, finely chopped 4 large half-sour pickles or garlic pickles
    1 rounded tablespoon capers, chopped Gourmet potato chips
    4 rounded tablespoons spicy brown mustard 3/4 pound deli-sliced black forest ham


    Prep: 5 min Total:
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    • 1

      Spread one side of each bread slice with softened butter.

    • 2

      In a small bowl, mix together the relish, shallots, capers, and mustard.

    • 3

      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.

    • 4

      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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