Rueben

And now, back to the sandwiches!

I like hot sandwiches better than cold ones, usually. (exceptions: peanut butter and jam, tuna fish) And the Rueben is one of my very favorites. It has all the good stuff in it. And I even make an exception to my usual non-interest in rye bread for this goodie.

I was reading through the book Make the Bread, Buy the Butter, (Jennifer Reese) when I decided to follow her directions for making some for dinner. I've only had them while eating out, but this time I'd make them myself. What was interesting was her recipe for Russian Dressing, which apparently is supposed to be used, not Thousand Island. But NOT the commercial stuff, a recipe that turned out to taste a lot like Thousand Island, but way better.

Unfortunately, We scarfed them up before I remembered to take a picture.

All gone. But to make up for it, I'll tell you what to do and give you the recipe for the Russian Dressing!

1/2 cup mayonnaise
2 Tablespoons Catsup
1 1/2 teaspoons horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1 Tablespoon sweet pickle relish
Fresh ground black pepper
Salt
Stir everything together and taste for salt.

You can use corned beef or pastrami.
Warm a pile of thin slices in a skillet. Butter one side of a slice of rye bread and put it butter side down on a hot skillet or panini pan. Pile some drained sauerkraut on the bread. (And if you want a great rueben instead of just a good one, use homemade kraut!) Spread a generous dollop of dressing on the kraut, pile the meat on that, and then top with a slice of swiss (I used provolone) cheese. Lay another slice of rye, buttered side out, on it all, and when it's brown or crispy on the bottom bread, flip it. You can lay something sort of heavy on the sandwich to press it down on itself.

You'll like it, believe me!