Black Forest Reubens

[ZWarrior]

Black Forest Reubens

8sl Pumpernickel bread
4 tblsp (1/2 stick) butter, softened
3 rounded tblsp dill pickle relish
1 shallot, finely chopped
1 rounded tblsp capers, chopped
4 rounded tblsp spicy brown mustard
16 deli sl Swiss Cheese, ex. Emmentaler
3/4lb deli-sliced corned beef
3/4lb deli-sliced Black Forest ham
1 jar cooked red cabbage (or 1 pouch sauerkraut)
4 lg half-sour or garlic pickles
Gourmet potato chips

Spread one side of each bread slice with softened butter. In a small bowl, mix together the relish, challot, capers, and mustard. Buld the sandwich with the buttered sides facing out: slather a liberal amount of the mustard mixture on 4 slices, then top with a slice of swiss. one fourth of the corned beef, one fourth of the ham, a small mound of drained red cabbage (or sauerkraut), another slice of cheese, and finally another slice of bread.

Heat a non-stick skillet over medium heat. toast the reubens for 5 to 6 minutes on each side until the cheese melts.  Cut the sandwich and serve with pickles and chips.

Serves 4