REUBEN SANDWICH WITH BRITT'S CURRY KRAUT ENJOY DAN:

REUBEN SANDWICH WITH BRITT’S CURRY KRAUT by CHEF DAN:   

Masks 4 sandwiches:

 SANDWICH INGREDIENTS

2 tablespoons butter

8 slices Essential Baking Co. sliced Multi-Grain

8 slices Swiss cheese

3/4-pound corned beef brisket, thinly sliced

1/2-pound Britt’s Curry Kraut (on Whidbey Island)

1/4-cup Russian dressing (recipe to follow)

RUSSIAN DRESSING (makes 1/2-cup)

1/3- cup mayonnaise

1-1/2-tablespoons ketchup

1-1/2-teaspoon prepared horseradish

1/2-teaspoon EACH Worcestershire sauce

Sea salt and Seasoned Pepper Medley

DIRECTIONS:

1.   Butter 1 side of 4 slices of bread, and place the slices buttered-side down on a piece of wax paper on a flat surface.

2.   Top each with a slice of Swiss cheese, and then divide 1/2-the corned beef among them.

3.   Using paper towels squeeze out excess moisture from the Britt’s Curry Kraut.

4.   Divide the Kaput smog the sandwiches.

5.   Top each with tablespoons Russian dressing.

6.   Add another layer of corned beef and a second slice of Swiss cheese.

7.   Top with the remaining bread slices; butter the side facing out.

8.   Preheat a Forman Grill, or a cast-iron frying pan.

9.   Place on the Forman Grill and close the lid and fry until light goes off.

10.                In a skillet cook the sandwiches on 1 side until golden brown.

11.                Turnover and cook this side until golden brown.

12.                Cut in half before serving.

13.                Serve with Britt’s Black Garlic or Britt’s Market Kimchi

ENJOY DAN:                                                   PLANT SEEDS & SING SONGS!