When is a sammy not just a sammy? When it’s a meal! Try wrapping your mouth around this riff on a Reuben.
Recipe information
Yield
4 servings
Ingredients
8 slices pumpernickel bread
4 tablespoons (1/2 stick) unsalted butter, softened
3 rounded tablespoonfuls dill pickle relish
1 shallot, finely chopped
1 rounded tablespoon capers, chopped
4 rounded tablespoonfuls spicy brown mustard
16 deli slices Swiss cheese, such as Emmentaler
3/4 pound deli-sliced corned beef
3/4 pound deli-sliced Black Forest ham
1 jar cooked red cabbage or 1 pouch sauerkraut
4 large half-sour pickles or garlic pickles
Gourmet potato chips
Preparation
Step 1
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.
Step 2
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.
