epeat to make three more sandwiches.
Brush tops and bottoms
In a bowl combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, balsamic vinegar, and black pepper to taste. Mix well!
Makes about 2 cups dressing.
To store: put in a tightly covered clean glass container in fridge.
To use: put it on reuben sandwiches, pot roast patty melts, burgers, in shrimp cocktail, on salads, or as a dip for chips, veggies, chicken nuggets, steak fingers, et cetera!
to make 4 sandwiches.
Place the sandwiches on the grill and
s toasted, carefully flip the sandwiches over and toast the other
In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
emaining toast.
Note: This recipe was tested in slow cookers
Arrange corned beef on 4 slices of bread.
Top each with a quarter of the sauerkraut, 2 Tbsp. of dressing and a slice of cheese.
Top with remaining bread.
In a skillet over medium heat, melt 2 to 3 Tbsp. butter.
Toast sandwiches until bread is lightly browned on one side.
Turn sandwiches and brown other side, adding more butter if necessary.
Cook until cheese is melted and meat is heated through.
Yield: 4 sandwiches.
Delicious!
eserve other half for prepared sandwiches).
Cut the pork loin
Spread one side of each slice of bread with margarine and the other side with salad dressing.
With the margarine side down, top four slices of bread with corned beef or cooked beef, Swiss cheese and sauerkraut.
Top with remaining bread slices, dressing side down.
In a large skillet, cook 2 of the sandwiches over medium-low heat for 4 to 6 minutes or until the bread toasts and the cheese melts, turning once.
Repeat with remaining sandwiches. Makes 4 servings.
Assemble sandwiches using all ingredients in order.
One squeeze of dressing per sandwich is sufficient.
After sandwiches are assembled, heat in microwave for about 30 seconds.
Serve immediately.
Makes for a great late night snack or for that unexpected company.
Spread 6 slices of bread with dressing.
Top each with 1 slice cheese, 1 tablespoon sauerkraut, sliced corned beef and bread. Butter top and bottoms of sandwiches.
Grill on both sides until cheese is melted.
Makes 6 sandwiches.
Arrange corned beef on 4 slices of bread.
Top each with a quarter or the sauerkraut, 2 tablespoons of the dressing and a slice of the cheese.
Top with remaining bread slices.
In a skillet over medium heat, melt 2 to 3 tablespoons butter.
Cook sandwiches until bread is lightly browned on one side.
Turn sandwiches over, and brown on other side, adding more butter if necessary.
Cook until cheese is melted and meat is heated through.
Preheat oven to 400\u00b0F.
Spread 1 side of each slice of bread with 1 tsp of mustard and 1 tbs of Thousand Island dressing. Divide the sauerkraut and turkey between 2 of the slices. top each with 1 slice of cheese and 1 slice of remaining bread.
Place sandwiches on oven safe tray and bake until cheese melts and sandwiches are hot, about 6 minutes.
Spread butter liberally on one side of four slices of bread and place on grill, butter side down.
Top with pastrami, sauerkraut and Swiss cheese.
While sandwiches brown, spread butter on remaining slices of bread.
Those who like very moist sandwiches may like mayonnaise spread on the inside of the bread.
Turn over and brown on remaining side.
Spread each slice of bread with the dressing.
Layer slices of corned beef on 4 slices.
Top with sauerkraut.
Add slices of Swiss cheese to the stack.
Close sandwich with remaining bread.
Butter outsides of slices and grill sandwiches in a large skillet or griddle over medium-low flame until browned on both sides and cheese has melted.
Yield:
4 sandwiches.
sing a skillet, make 2 sandwiches at a time.
Top
Cut the corned beef and cheese into pieces to fit on the bread. Lightly butter 1 slice of bread; top with 2 slices of corned beef, 1 slice cheese, 1 teaspoon sauerkraut and 1/4 teaspoon mustard. Top with another slice of bread and bake in a preheated 400\u00b0 oven for 10 minutes. Makes about 18 sandwiches.
Combine sauerkraut and onion; toss until well mixed.
Spread dressing on each slice of bread.
Top 8 slices of bread with corned beef, cheese and sauerkraut mixture.
Top with remaining bread.
Spread both sides of sandwiches with butter.
Grill slowly until cheese melts and bread browns.
Mix together sauerkraut, sour cream, onion and garlic. Spread in buttered 9 by 9 casserole dish.
Crumble meat over top. Sprinkle cheese over meat layer.
Spread bread cubes or crumbs over cheese layer.\tPour melted butter over all.
Bake at 350\u00b0 for 25 to 30 minutes.
If you like Reuben sandwiches, you will like this!
6 to 8 servings.
Preheat oven to 400\u00b0. Spread bread cubes on bottom of 9 x 13 pan. Spread sauerkraut evenly over bread, then layer beef over that. Pour dressing over all. Cover with aluminum foil sprayed with Pam. Bake 20 minutes. Remove cover. Add cheese and bake 10 minutes. If you like Reuben sandwiches, you will love this.