| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Classic Reuben Sandwich

 

1/2 cup sour cream
2 tablespoons chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon salt

8 slices rye bread

1/2 cup well-drained sauerkraut*
8 slices cooked corned beef
8 slices Swiss cheese

Butter, softened for spreading

1. For the dressing combine sour cream, chili sauce, horseradish and salt; blend until smooth.
2. Spread dressing on each slice of bread. Spread about 2 tablespoons of sauerkraut onto 4 slices of bread. Top each with 2 slices corned beef, 2 slices swiss cheese and cover with the remaining 4 slices bread. Butter
   both sides of each sandwich.
3. Heat a griddle or skillet and cook on both sides until lightly browned and cheese is melted. Serve immediately.

Makes 4 sandwiches.

*The best tasting, commercially produced sauerkraut can be found packaged in plastic bags and sold in the refrigerated section of most supermarkets.