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Bread unsalted butter pickle relish shallot capers brown mustard deli deli deli cabbage pickles potato chips
Viewed: 27 - Published at: a year agoIngredients
- 8 slices pumpernickel bread
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 3 rounded tablespoonfuls dill pickle relish
- 1 shallot, finely chopped
- 1 rounded tablespoon capers, chopped
- 4 rounded tablespoonfuls spicy brown mustard
- 16 deli slices Swiss cheese, such as Emmentaler
- 3/4 pound deli-sliced corned beef
- 3/4 pound deli-sliced Black Forest ham
- 1 jar cooked red cabbage or 1 pouch sauerkraut
- 4 large half-sour pickles or garlic pickles
- Gourmet potato chips
Method
- Spread one side of each bread slice with softened butter.
- In a small bowl, mix together the relish, shallots, capers, and mustard.
- Build the sandwiches with buttered sides of the bread facing out: slather a liberal amount of the mustard mixture on 4 slices, then top with a slice of Swiss, one fourth of the corned beef, one fourth of the ham, a small mound of drained red cabbage or sauerkraut, another slice of cheese, and finally another slice of bread.
- Heat a nonstick skillet over medium heat.
- Toast the Reubens for 5 to 6 minutes on each side until the cheese melts.
- Cut the sammies in half and serve with pickles and chips.
