A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Black Forest Reubens November 11, 2010

Filed under: sandwiches — frappqueen @ 8:56 am
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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

Method:

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!

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