This early Easter stuff is messing with my timing...last week was St. Patrick's, this week is Easter and The Not Nice Child has a birthday next weekend. There's not enough of me to go around but right in the middle of my franctic juggling came...this. Reubens with the leftover corned beef. Thank you, Lord.
I found seeded rye bread at the local grocery. I had chopped the corned beef, then reheated it and drained it on paper towels. Drained the kraut. And then we made this:
3/4 cups mayonnaise
1/3 cup chili sauce
2 tablespoons sour cream
2 teaspoons chopped parsley
1 heaping tablespoon minced red onion
1 heaping tablespoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a blender and mix until smooth, scraping down the sides as necessary. Makes about two cups.
We actually got a sandwich maker for Christmas and oh, my goodness! Spread each slice of bread with the Russian dressing, then layer the corned beef, kraut and Swiss cheese. Spread the outside of the slices with butter and grill. Lovely, just lovely.