Reuben
Ingredients
3 tablespoons mayonnaise
3 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
2 tablespoons chili sauce
Softened butter
8 slices rye bread, preferably a good Jewish rye
3/4 pound corned beef, thinly sliced (more or less to taste)
8 thin slices of good quality Swiss cheese, such as Jarlsberg
1 package or can (1 pound) sauerkraut, rinsed and thoroughly drained
Directions
In a small bowl, mix together the mayonnaise, onion, relish and chili sauce. Spread one side of each piece of bread with butter.
On the unbuttered side of 4 pieces, layer first some corned beef, then cheese, and sauerkraut. Gently press down on the kraut to help it adhere to the cheese. Spread the unbuttered sides of the 4 remaining pieces of bread with the dressing.
Place those halves, dressing side down, on top of the other halves. Heat a large nonstick skillet over medium-heat, adding just enough butter to barely coat the bottom. Place the sandwiches in the pan. Press down on each sandwich then cover and grill until bottom is browned, about 4 minutes. Carefully turn each sandwich; cover and brown the other side. Serve immediately
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