Black Forest Reubens

• 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

1. Spread one side of each bread slice with softened butter.
2. In a small bowl, mix together the relish, shallots, capers, and mustard.
3. 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.
4. Heat a nonstick skillet over medium heat.
5. Toast the Reubens for 5 to 6 minutes on each side until the cheese melts.
6. Cut the sammies in half and serve with pickles and chips.

bread, unsalted butter, pickle relish, shallot, capers, brown mustard, deli, deli, deli, cabbage, pickles, potato chips

Taken from www.epicurious.com/recipes/food/views/black-forest-reubens-374602 (may not work)