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
|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|
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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