Individual Reuben Sandwiches with Red Chile Russian Dressing (Bobby Flay) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Ingredients:
1 cup mayonnaise |
1/4 cup ketchup |
2 tablespoons prepared horseradish |
1 tablespoon capers, drained |
1 tablespoon ancho chili powder |
6 cornichons, finely dicedpinch chile de arbol or cayenne pepper |
salt and freshly ground black pepper |
2 loaves cocktail-size rye bread, sliced |
1 pound swiss cheese, sliced |
8 ounces sauerkraut, rinsed and drained twice |
8 ounces thinly sliced lean corned beef, cut in half |
2 tablespoons unsalted butter, plus more if needed |
Directions:
1. Preheat the oven to 200 degrees F.
2. For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
3. For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
4. Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.
|
|