| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
Infood01 |
1 |
servings |
INGREDIENTS
|
|
REUBEN SANDWICH |
|
|
Russian dressing; (recipe follows) |
| 2 |
|
Pieces Jewish Corn Rye; thinly sliced |
| 6 |
oz |
Corned beef |
| 3 |
oz |
Swiss cheese |
| 1/2 |
c |
Sauerkraut; rinsed and drained |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Chili sauce |
| 1 |
tb |
Drained horseradish |
| 1 |
tb |
Pickles; sweet and sour, |
|
|
; chopped |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
RUSSIAN DRESSING
Make the Russian Dressing (recipe follows).If the bread is not fresh. put
the bread slices in a steamer until they soften. On a board, lay down one
slice of bread. Top with half of the corned beef and a small layer of
cheese. Remove the layers of beef and cheese from the bread and put them in
a steamer. Repeat this process with the remaining corned beef and another
small layer of cheese. Steam the beef until it is warm and the cheese has
melted. Heat the drained sauerkraut in a saucepan. Top a slice of bread
with some Russian Dressing, some sauerkraut, a layer of corned beef and
cheese, more Russian Dressing, the second layer of corned beef and cheese,
sauerkraut, Russian Dressing and the second slice of bread.
RUSSIAN DRESSING:
In a medium bowl combine all ingredients until blended.
Converted by MC_Buster.
NOTES : Recipes Courtesy of David Rosengarten, author of Taste
Recipe by: IN FOOD TODAY SHOW #INC099
Converted by MM_Buster v2.0l.
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