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Reuben Sandwiches

Reuben Sandwiches

2 T mayonnaise
2-3 T Robert Rothschild Horseradish Mustard
1 T ketchup
salt and pepper to taste
8 slices rye bread
corned beef, sliced
sauerkraut
swiss cheese, sliced
2 T butter

In a small bowl, whisk together the mayonnaise, horseradish mustard, ketchup, salt and pepper. Spread mayonnaise mixture on 4 slices of bread. Top mayonnaise with slices of corned beef. Top corned beef with some sauerkraut. Place a slice of swiss cheese on the sauerkraut. Finish by placing a slice of bread on top of the stack to finish sandwich. Melt butter in a large frying pan over medium heat. Fry the sandwiches in frying pan for 3-4 minutes per side until lightly browned.

To serve:
Cut sandwich in half diagonally, then cut in half again to form 4 triangles.

Recipe provided by Robert Rothschild Farm


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