Sturdiwheat’s Dark Caraway Rye Bread Mix (developed by Ruth Raich) with all the Reuben fixings!
Sturdiwheat’s Reuben Sandwich
- 1/2 cup Mayonnaise
- 2 1/2 Tbls. Chili Sauce
- 2 tsp. Minced Onion or Green Onion
- 1/8 tsp. Cayenne Pepper
Heat Sauerkraut in a small saucepan. Drain when done.
Spread Russian Dressing on each slice of bread.
To build each sandwich: Evenly layer 4 slices of bread with pastrami, sauerkraut and Swiss cheese. top with remaining bread. Butter outside of bread with softened garlic butter and place sandwiches in one or two skillets. Grill, pressing down with a spatula. When one side is toasted, turn and grill other side until cheese is melted and pastrami is warm.
Makes 4 sandwiches. ENJOY!