Individual Reuben Sandwiches with Red Chile Russian Dressing

• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon capers, drained
• 1 tablespoon ancho chili powder
• 6 cornichons, finely dicedPinch chile de arbol or cayenne pepper
• Salt and freshly ground black pepper
• 2 loaves cocktail-size rye bread, sliced
• 1 pound Swiss cheese, sliced
• 8 ounces sauerkraut, rinsed and drained twice
• 8 ounces thinly sliced lean corned beef, cut in half
• 2 tablespoons unsalted butter, plus more if needed

1. Preheat the oven to 200 degrees F.
2. For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper.
3. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
4. For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing.
5. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef.
6. Top each sandwich with another slice of bread.
7. Heat the butter in a large skillet over medium-high heat.
8. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula.
9. Cook until both sides are golden brown.
10. Add more butter, if needed, before cooking the next batch.
11. Keep the sandwiches warm in the oven on a large baking sheet.

mayonnaise, ketchup, horseradish, capers, ancho chili powder, cornichons, salt, rye bread, swiss cheese, sauerkraut, beef, unsalted butter

Taken from www.foodnetwork.com/recipes/bobby-flay/individual-reuben-sandwiches-with-red-chile-russian-dressing-recipe.html (may not work)