The Reuben Kincaid

• 1 medium sized Dill Pickle, sliced in eighths and large dice
• 3/4 can of Sauerkraut, drained (approx. 9-10 ozs)
• 2 tbsp Hellman's Mayonnaise (heaping)
• 3 tbsp Heinz Ketchup
• 2 dash of Louisiana Brand Hot Sauce
• 3 tsp honey
• dash garlic powder, salt, and pepper
• 2 slice Pumpernickel Bread
• 4 slice Turkey Pastrami
• 1 slice Muenster Cheese
• 3 tbsp Reuben Kincaid Dressing
• 1 1/2 tbsp butter

1. Slice the Kosher Dill lengthwise in eighths, dice in large chop.
2. Open the can of Sauerkraut.
3. Drain well.
4. Combine the Mayonnaise and Ketchup, mixing well
5. Add the pickles, kraut, seasonings and honey.
6. Mix well.
7. Cover with Saran Wrap and refrigerate until ready to use.
8. Put a frying pan on over medium heat and assemble the ingredients for the sandwich.
9. Butter one side of each slice of pumpernickel generously.
10. Lay a slice of the pumpernickel buttered side down in the preheated pan, layer on the Turkey Pastrami first, the Reuben Kincaid Dressing, and then the Muenster.
11. Top with the other slice of pumpernickel, buttered side up.
12. Toast and heat the sandwich through over medium low heat around 3 minutes.
13. Flip and press the sandwich with the spatula compacting everything tightly.
14. Toast the other side until the cheese melts and the bread is browned and everything is heated through, about 3 minutes.
15. Cut in half and serve with chips.

pickle, of sauerkraut, mayonnaise, ketchup, honey, garlic, bread, turkey pastrami, muenster, dressing, butter

Taken from cookpad.com/us/recipes/365311-the-reuben-kincaid (may not work)