Katz's Houston St. Reuben
- 2 to 3 ounces drained sauerkraut
- 1/4 teaspoon caraway seeds
- 6 ounces hot corned beef
- 1 loaf Italian bread, cut lengthwise
- 4 slices imported Swiss cheese
- Russian dressing
- 1 sour pickle, cut into wedges, for garnish
Preheat oven to 350 degrees F.
Place the sauerkraut and the caraway seeds in a small saucepan over medium-high heat and cook until heated through. Slice hot corned beef. Butter and grill, on both sides, 2 slices bread. Place meat in mound and cover with sauerkraut and cheese. Place into preheated oven and cook until cheese is melted. Spread Russian dressing on bread and cover to make a sandwich. Cut in half and serve garnished with pickle wedges.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Kenneth Kohn, New York, New York