Another one from my Rachel Ray Express Lane Cookbook, this was quick to make and really quite tasty. Mike and I love regular reubens and this one was really good with the ham and mustardy twist! Also, it actually does only take a few minutes to make, which is rare for any meal!
I should have photographed the inside of this sandwich so you could see all the ooey gooey layers, but uh, I was hungry and scarfed it down instead! So whatever, on to the recipe!
Black Forest Reubens
slices of pumpernickel bread (enough for however many you are feeding)
4 tablespoons butter, softened
3 rounded tablespoons dill pickle relish
1 shallot, finely chopped
1 rounded tablespoon capers, chopped
4 rounded tablespoons spicey brown mustard
slices of swiss cheese (enough so that there is 2 per sandwich)
1/2 pound of deli corned beef (or more if more sandwiches!)
1/2 pound of deli black forest ham (same as above)
1 jar of cooked red cabbage or sauerkraut (we used sauerkraut cuz we had it home)
pickles and chips for sides
Spread one side of each slice of bread with the butter. In a small bowl, combine the relish, shallot, capers and mustard. Build the sandwiches with buttered sides facing OUT:
slather liberal amounts of mustard mixture on bottom slices of bread, top with a slice of swiss, a few slices of corned beef, a few slices of ham, a small mound of cabbage or kraut, another slice of cheese and top with other slice of bread.
Heat a skillet over medium heat. Toast the reubens for 5 minutes on each side or until the cheese melts and bread is toasty. Cut in half and serve with pickles and chips. YUM!