DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
SANDWICH: Spread dressing on one side of each bread slice.
Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
he chill so that the sandwich will be hot inside once
ussian Dressing (either my delicious recipe or store bought, but preferably
br>When cheese melts, remove sandwich from heat.
Spread Louie
iece\" on the sandwich.
Sandwich -- Now build the sandwich, 1 slice of
lices.
To assemble ONE sandwich; layer 1 slice of toast
Pile corned beef onto 4 slices of bread. Top with sauerkraut and cheese. Sandwich together with remaining bread. Wrap in plastic wrap and set aside.
To make the Russian dressing, whisk all ingredients together.
When ready to serve, preheat a sandwich press. Open sandwich and drizzle with dressing. Close and butter the outsides. Toast for 2-3 mins, until cheese melts and bread is golden and toasted. Serve with pickles.
In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is ...
Preheat a sandwich press. Spread 4 slices of bread with mustard. Top with half the cheese. Layer with sauerkraut, pastrami, remaining cheese and bread slices.
Cook in sandwich press for 5 mins or until bread is crisp and cheese is melted.
heavy weight on the sandwich - I use my \"kitchen brick
o use.
For the Sandwich:
Heat a grill pan
Spread mayonnaise or mustard on 1 slice of bread. Pile on turkey, lettuce and tomato.
Top with a few tablespoons each stuffing and cranberry sauce, then sandwich with another slice of bread.
In an 8 x 8-inch glass dish, layer first 4 ingredients, then mix the Thousand Island and mayonnaise together and spread over top.
Sprinkle cheese over all.
Add bread cubes to top.
Bake in a 350\u00b0 oven for 30 minutes.
Serve immediately.
This recipe can be doubled very easily.
Place half of corn beef and half of cheese on bread and repeat another layer.
Steam until corn beef is hot and cheese is melted.
Layer beef, cheese, sauerkraut, Russian dressing and repeat.
Top with bread.
Butter one side of bread.
Add all ingredients and grill buttered side down until bread is toasted.
Recipe is really great when doubled.
Heat oven to 375\u00b0F Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.
he pan.
Assemble the sandwich: on top of the bread
ush together to form a sandwich.
Spread softened butter on
20-140 degrees.
Prepare sandwich by first buttering one slice
Spread one slice of bread with horseradish, adjusting for the \"hotness\" you prefer.
Spread Dijon mustard on the remaining slice of bread.
On horseradish slice of bread add the sauerkraut (to taste).
On Dijon slice, add corned beef and provolone slices.
Toast both sides of sandwich (open faced) in the oven for 5-10 min -- watching carefully.
Put sandwich together and enjoy!