From Pantry to Table

You’ll feel like you are in the Big Apple tasting this delicious Reuben Sandwich! For a little less kick, omit the horseradish from the Mayonnaise mixture.

After tasting these sandwiches, my husband said this is DDD worthy! Maybe Guy Fieri should make a stop at our house for a quick bite to eat?

Anyhow, with the heat of the summer upon us, I decided that I wanted to start making lighter dinners and decided to give this idea a whirl.

You can use sliced deli corned beef or even leftover corned beef from cooking up a brisket. We used corned beef we had pressure canned earlier in the year.

First step is to mix up the sauce in a small bowl.

For the Reuben Sauce, you will need:

• 1/2 cup of mayonnaise
• 3 T. Ketchup
• 2 T. Sweet Pickle Relish
• 1 T. Prepared horseradish sauce

Go ahead and mix it up in a bowl. Set aside.

For the rest of the Reuben you will need:

• 4 t. Prepared Mustard
• 8 slices Rye Bread
• 1 pound thinly sliced deli corned beef
• 4 slices of Swiss Cheese
• 1 can (8 oz.) sauerkraut, rinsed and well drained
• Butter

Spread mustard on one side of the four slices of bread, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture, top with remaining bread.

In a large skillet or on a griddle, melt butter over medium heat. Add sandwiches, cover and cook on both sides until bread is lightly toasted and cheese is melted.

Bon Appetite!

Yield: 4 Servings

Hope you enjoy these sandwiches as much as we did!