Name: Individual Reuben Sandwiches with Red Chile Russian Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 10 servings
Ingredients: 1 cup mayonnaise; 1/4 cup ketchup; 2 tablespoons prepared horseradish; 1 tablespoon capers, drained; 1 tablespoon ancho chili powder; 6 cornichons, finely diced; Pinch chile de arbol or cayenne pepper; Salt and freshly ground black pepper; 2 loaves cocktail-size rye bread, sliced; 1 pound Swiss cheese, sliced; 8 ounces sauerkraut, rinsed and drained twice; 8 ounces thinly sliced lean corned beef, cut in half; 2 tablespoons unsalted butter, plus more if needed

Directions

Preheat the oven to 200 degrees F.
For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.

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Individual Reuben Sandwiches with Red Chile Russian Dressing

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