Black Forest Reuben Sammies Rachel Ray Recipes

BLACK FOREST REUBENS

Black Forest Reubens image

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.

BLACK FOREST REUBEN SAMMIES (RACHEL RAY) RECIPE

Black Forest Reuben Sammies (Rachel Ray) Recipe image

Provided by BClover

Number Of Ingredients 12

Ingredients

8 slices pumpernickel bread
8 deli slices Swiss cheese, such as Emmentaler
4 tablespoons ( stick) butter, softened
3/4 pound deli-sliced corned beef
4 rounded tablespoons spicy brown mustard
3/4 pound deli-sliced black forest ham
3 rounded tablespoons dill pickle relish
1 can sauerkraut, drained
1 shallot or 1/8 c red onion, finely chopped
4 large half-sour pickles or garlic pickles
1 rounded tablespoon capers, chopped
Gourmet potato chips

Steps:

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.

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