| REUBEN SANDWICHES |
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Makes 4 sandwiches Prep time: 15 minutes Cook time: 17-18 minutesSauce: 1 tablespoon Butter Flavor CRISCO 1/4 cup chopped green pepper 1/2 cup chopped onion 1/2 cup mayonnaise 2 tablespoons ketchup 1 teaspoon vinegar 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper Sandwiches: 1/4 cup Butter Flavor CRISCO, melted 8 slices rye or pumpkernickel bread 2 cups shredded Swiss Cheese 1 pound shredded corned beef 1 cup drained sauerkraut Preheat oven to 350F. For sauce, in small skillet melt Butter Flavor Crisco. Add green pepper and onion. Cook and stir over medium heat until tender. Transfer to small mixing bowl. Stir in mayonnaise, ketchup, vinegar, Worcestershire sauce, salt and pepper. Set aside. For sandwiches, brush melted Butter Flavor Crisco on one side of each slice of bread. Place 4 slices, greased side down, on foil-lined baking sheet. Spread each with ¼ of the sauce. Layer each with 1/2 cup cheese, 1/4 pound corned beef and 1/4 cup sauerkraut. Top with remaining 4 slices bread, greased side up. Cover sandwiches with foil and seal tightly. Bake at 350F for 15 minutes. Remove foil. Set oven to broil. Broil 2 to 3 inches from heat for 1 to 2 minutes on each side to toast, watching carefully to prevent burning. Rachel Sandwiches: Follow the recipe above, omitting sauerkraut. |
