Reuben Sandwich Microwave Recipes

Steps:

• For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
• Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
• For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
• For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

Steps:

• Lightly toast slices of Jewish Rye Bread.
• Spread all slices very lightly with butter.
• Generously spread with Russian Dressing (either my delicious recipe or store bought, but preferably my recipe).
• Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese.
• Close the sandwiches with the remaining 2 slices of bread.
• Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
• Remove from oven and cut each sandwich in half on the diagonal.
• Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.