Spicy Reubens

• Meat

  • 1 lb Corned beef

• Canned Goods

  • 1 can Sauerkraut

• Condiments

  • 1/3 cup Chili sauce
  • 1 tbsp Horseradish
  • 1/2 cup Mayonnaise
  • 2 tbsp Sweet pickle relish

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Sugar

• Bread & Baked Goods

  • 8 slices Rye bread or pumpernickel, dark

• Dairy

  • 4 tbsp Butter
  • 12 slices Swiss cheese

Found on spicysouthernkitchen.com

Description

Ingredients

• 8 slices dark rye bread or pumpernickel
• 1 can sauerkraut, drained well
• 1 pound sliced corned beef
• 12 slices swiss cheese
• 4 tablespoons butter
• ½ cup mayonnaise
• ⅓ cup chili sauce
• 2 tablespoons sweet pickle relish
• 1 tablespoon horseradish
• ½ teaspoon sugar
• ⅛ to ¼ teaspoon cayenne pepper

Directions

• Make sauce. Stir all ingredients together in a small bowl.
• Spread about 2-3 teaspoons of spicy sauce on each piece of bread.
• On half of the bread slices place about ¼ to ⅓ cup sauerkraut.
• On top of the sauerkraut, layer the corned beef, evenly distributing it among the 4 sandwiches.
• Place 3 slices of swiss cheese on top of the corned beef for each sandwich. Top with remaining bread slices.
• Heat a nonstick skillet or grill pan over medium heat. Place 2 tablespoons of butter on the hot pan and use a knife to spread it around the pan until it is completely melted.
• Place the sandwiches on the pan and cook until the bottom is nicely toasted.
• As you flip each sandwich, place a piece of the remaining butter on the pan and coat the pan well with it before setting the sandwich back down. Continue to cook until cheese melts, turning the heat to low if necessary.