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Rueben Sandwich Recipe

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This recipe for Rueben Sandwich, by , is from Recipe Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tanya Wolfe


2Lb. Pastrami, slice thin Russian Dressing:
10 slices Light Rye Bread 1T. onion, finely minced
10 slices Swiss Cheese 1T. Dill Pickle, finely minced
Butter 3/4c. Mayonayse
1/4c. Sour Cream
Quick Sauerkraut: 2.5T Siracha or Chili Sauce
1T Grapeseed Oil 3tsp. Horseradish
1/2 Onion, slice thin 1tsp. Worcestershire
12oz. White Cabbage, slice thin (1/4 lg. head) 1/4tsp. Sweet Paprika
1-1/4c. Cider Vinegar
1tsp. Caraway Seeds
1/3c. Water
1tsp. salt
2tsp. Sugar

Mix dressing and refridgerate 20 minutes. Saurkraut: Dissolve sugar and salt in vinegar. Heat oil in lg. pot over medium heat. Add onion and cook 2 minutes to soften, do not brown. Add cabbage, vinegar, water and caraway seeds. Toss, cover and cook on low 15 minutes, stirring once at 10 minutes. Transfer to container, with liquid, cool just until warm. Assemble: Preheat broiler to med/high with racks about 10" from heat source. Toast bread and spread with butter. Add 1T. dressing on each piece. Add pastrami, Kraut and cheese. Place cheese on opposote side of bread too. Place under broiler until cheese is melted.

Personal Notes:
Personal Notes:
Sauerkraut keeps in refridgerator for 2 weeks.




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