Preserves in Action: Reuben Sandwich

I was on vacation during the time I would have marinated my own corned beef, so I bought one for considerably less.  Not the same as bragging rights.

Then of course came deciding what to do with the resulting meat.  I'm not a massive fan of the Reuben, but I kind of like it.  My problem is the Thousand Island dressing, because I don't really like the stuff.  It's the sweet pickle relish.  I don't like sweet pickle anything, and routinely pick them out of my hamburgers.  (I learned long ago never to make more than one adjustment when ordering off a menu, so I always choose that one thing to be the mayo or 1,000 Island, which you can't pick off.)  Looking at how I planned to alter the recipe, it was pretty close to Papa Smurf's Special Sauce, so I just made that.

I decided to do the variation of the sandwich that includes mustard, to finish off an open jar of Beer Mustard.  Instead of buying sauerkraut, I opened a jar of kohlrabi relish.  Same taste, and it's still veggies.

8 slices rye bread
1/4 C 1000 Island dressing
1/4 C mustard
8 thin slices Swiss cheese
1 lb thinly sliced corned beef
1 C sauerkraut

1.  Lay out bread slices in pairs, insides facing up.  Spread 1 Tb thousand island on each top, and 1 Tb mustard on each bottom.  Lay a slice of swiss on every bread slice.  Top with 1/4 lb corned beef per sandwich, a little on each face.

2.  Warm up sandwiches in the microwave for 30 seconds.

3.  If you have a sandwich or Foreman grill, close them up and go for it.  If not, toast open-faced either in the toaster oven or under the broiler, to melt the cheese and crisp up the bread.

4.  Spoon 1/4 C of drained sauerkraut on each sandwich.  Close, cut in half, and serve warm.

Difficulty rating  π