Ingredients
Russian dressing (recipe follows)
2 pieces Jewish Corn Rye, thinly sliced
6 ounces corned beef
3 ounces Swiss cheese
1/2 cup sauerkraut, rinsed and drained
RUSSIAN DRESSING:
1/2 cup mayonnaise
1/2 cup chili sauce
1 tablespoon drained horseradish
1 tablespoon pickles, sweet and sour, chopped
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
- Make the Russian Dressing (recipe follows).
- If the bread is not fresh. put the bread slices in a steamer until they soften.
- On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted.
- Heat the drained sauerkraut in a saucepan.
- Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.
- In a medium bowl combine all ingredients until blended.
- Suggested drink: Paulaner Heffeweissen