Reuben Sandwich

• FOR SANDWICH
• 4 slices thick jewish rye bread
• 3/4 lb sliced corned beef (deli not packaged)
• 3/4 lb sliced pastrami (deli not packaged)
• 4 slices thick imported swiss cheese
• 6 ounces sauerkraut (well-drained)
• 6 ounces Coleslaw
• butter
• FOR RUSSIAN DRESSING
• 1/2 cup mayonnaise (for dressing)
• 1/8 cup ketchup (for dressing)
• 1/2 teaspoon Worcestershire sauce (for dressing)
• 1/2 tablespoon parsley (for dressing)
• 1/2 teaspoon grated onion (for dressing)
• 1/2 tablespoon prepared horseradish (for dressing)
• SERVE WITH
• dill pickles or half sour pickle
• potato chips (or freedom fries)

1. Lightly toast slices of Jewish Rye Bread.
2. Spread all slices very lightly with butter.
3. Generously spread with Russian Dressing (either my delicious recipe or store bought, but preferably my recipe).
4. Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese.
5. Close the sandwiches with the remaining 2 slices of bread.
6. Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
7. Remove from oven and cut each sandwich in half on the diagonal.
8. Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.

sandwich, jewish rye bread, corned beef, deli, swiss cheese, sauerkraut, butter, dressing, mayonnaise, ketchup, worcestershire sauce, parsley, onion, horseradish, serve, dill pickles, potato chips

Taken from www.food.com/recipe/reuben-sandwich-78988 (may not work)