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Grilled Reuben Sandwiches
SUBMITTED by Bob B, Logan County
¼ cup light mayonnaise
2 tablespoons chili sauce
1 teaspoon prepared horseradish
8 slices rye bread
2 tablespoons margarine
8 slices Swiss cheese
1 pound thinly sliced deli corn beef
¾ cup sauerkraut, well-drained
In a small bowl combine mayonnaise, chili sauce and horseradish;
stir to blend and set aside. Prepare 4 pieces of bread by
spreading one side of each slice with margarine. Place those 4
pieces buttered side down on large hot griddle turned on
medium-low heat. Top each piece of bread with 1 slice of cheese,
¼ of corn beef, mayonnaise mixture and sauerkraut. Prepare 4
more pieces of bread by spreading margarine on each piece and
placing buttered side up to make 4 sandwiches. Heat sandwiches
until toasted on one side and turning over to toast second side.
Cut sandwiches in half and serve hot.
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