Reubens

Ingredients:
1 lb sliced corned beef
4 slices Swiss Cheese
8 slices rye breadstuff (or rye together with pumpernickel swirl)
1 loving loving cup sauerkraut, at room temperature or slightly warmed
butter

Russian dressing:
ii slices dill pickle, minced
1 shallot, minced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 tablespoon prepared horseradish
ii teaspoons Worcestershire sauce
white pepper


Directions:
Stir together the dressing ingredients. Spread on 4 slices of bread. Top each amongst a layer of corned beef thence sauerkraut thence Swiss. Top amongst the remaining slices of bread. Melt the butter inward a skillet together with ready each side until golden brown, covering briefly if needed to warm the sandwich through. Slice together with serve.

My thoughts:

I included this on the carte of our 1930s extravaganza despite the sandwiches origins beingness inward most fleck of dispute. However, the rootage verified lift of a Reuben sandwich on a carte dates from 1937 thence that is practiced enough for me! I like homemade ones (and the variation of using the rye/pumpernickel swirl bread) much ameliorate thence also greasy ones 1 ofttimes encounters at a deli or sandwich shop. Taking a 2d to warm the sauerkraut or allow it come upwards upward to room temperature helps the sandwich oestrus all the way through.
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