Black Forest Reubens

Name: Black Forest Reubens
Ingredients: 8 slices pumpernickel bread; 4 tablespoons (1/2 stick) unsalted butter, softened; 3 rounded tablespoonfuls dill pickle relish; 1 shallot, finely chopped; 1 rounded tablespoon capers, chopped; 4 rounded tablespoonfuls spicy brown mustard; 16 deli slices Swiss cheese, such as Emmentaler; 3/4 pound deli-sliced corned beef; 3/4 pound deli-sliced Black Forest ham; 1 jar cooked red cabbage or 1 pouch sauerkraut; 4 large half-sour pickles or garlic pickles; Gourmet potato chips

12 ingredients

6 steps

Ingredients

8 slices pumpernickel bread
4 tablespoons (1/2 stick) unsalted butter, softened
3 rounded tablespoonfuls dill pickle relish
1 shallot, finely chopped
1 rounded tablespoon capers, chopped
4 rounded tablespoonfuls spicy brown mustard
16 deli slices Swiss cheese, such as Emmentaler
3/4 pound deli-sliced corned beef
3/4 pound deli-sliced Black Forest ham
1 jar cooked red cabbage or 1 pouch sauerkraut
4 large half-sour pickles or garlic pickles
Gourmet potato chips

Directions

1

Spread one side of each bread slice with softened butter.
2

In a small bowl, mix together the relish, shallots, capers, and mustard.
3

Build the sandwiches with buttered sides of the bread 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.
4

Heat a nonstick skillet over medium heat.
5

Toast the Reubens for 5 to 6 minutes on each side until the cheese melts.
6

Cut the sammies in half and serve with pickles and chips.