Open Face Reuben Sandwiches

     I usually make my dressing a few hours ahead or even the day before so the ingredients get a chance to meld.  If there is Russian dressing left over it will be delicious on a tossed salad.

Yield: 2 servings

Saturday July 17, 2010

Russian Salad Dressing

• ½ cup mayonnaise
• ½ cup chili sauce, home canned
• ½ teaspoon horseradish
• ¼ teaspoon Worcestershire sauce
• 1 teaspoon parsley finely chopped
• ½ teaspoon onion finely minced
• salt and pepper to taste

Sandwiches

• 4 slices rye bread
• 2 teaspoons butter
• Russian dressing
• ½ pound corned beef thinly sliced
• ½ cup sauerkraut drained and squeezed dry
• 4 slices Swiss cheese

Russian Salad Dressing

1.  Mix all seven ingredients in a small bowl until well blended and set aside in refrigerator.

                           Sandwiches

1.  Toast bread, under broiler on one side only, then turn broiler off and pre heat oven to 400°.

2.  Butter un-toasted side of each bread slice.

3.  Place buttered side down in sauté pan and set burner on stove top on low.

4.  Spread dressing on toasted side of each slice of bread and cover with corned beef.

     Spoon the sauerkraut over the corned beef and cover with the cheese.

5.  Place pan in oven and bake until cheese starts to melt about 5-7 minutes.

6.  Return oven to broil and place pan under broiler until cheese browns, about 2-3 minutes.