The Reuben -- piled high with corned beef, Swiss cheese, and sauerkraut, slathered in creamy salad dressing and served either warm or cold on sliced rye bread -- has long been one of America's most popular sandwiches. In this version, more modest amounts of corned beef and cheese are used. Havarti cheese, which melts quickly, takes the place of Swiss; fresh shredded cabbage replaces the sauerkraut, and the dressing is a quickly assembled combo of sour cream, grated apple, horseradish and caraway seeds. Once made, the sandwiches are wrapped in foil and heated in the oven until hot.

Shades of Reuben Sandwiches

8 slices best-quality rye bread
8 ounces thinly sliced lean corned beef
6 ounces thinly sliced plain Havarti cheese
1/2 cup thinly sliced cabbage

Horseradish Sauce:
1/2 cup sour cream
1/4 cup prepared horseradish
1/3 cup grated peeled Granny Smith apple
1/2 teaspoon crushed caraway seeds

1. To prepare horseradish sauce: place sour cream, horseradish, grated apple and caraway seeds in a small mixing bowl and mix well to blend. If not using immediately, cover and refrigerate. Sauce can be made up to 2 days ahead. Serve cold or use as a spread for sandwiches.
2. To assemble sandwiches: preheat oven to 375°F (190°C), adjusting rack to center position.
3. Place 1 bread slice on a work surface and top with one fourth of corned beef and one-fourth of cheese slices. Spread 1 1/2 to 2 tablespoons sauce over cheese. Top with one-fourth of shredded cabbage. Top with another bread slice and wrap tightly in aluminum foil. Repeat to make 3 more sandwiches.
4. Bake until cheese melts and sandwiches are hot, about 20 minutes; check after 15 minutes. When done remove sandwiches from oven with potholders. Carefully open foil wrappers and remove sandwiches. Slice sandwiches in half on diagonal and serve hot, with pickles, tomatoes, and green onions, if desired.

Serves 4.