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Rachael Ray's 30-Minute Healthy Recipes

Reuben Slaw Sandwich


* 1/4 C ketchup
* 1/2 C mayonnaise, divided in half
* 1 tbsp Worcestershire sauce
* 2 tbsp lemon juice
* 2 tbsp sugar, divided in half
* 1 tsp. celery seed
* 1/2 tsp paprika
* 1/4 tsp cayenne

* 2 tsp. white wine vinegar
* 1 tsp salt
* 3 C cabbage, shredded
* 1 small yellow onion, chopped fine

* 1 Corned beef brisket (1 1/2 lb) sliced thin
* 1 stick of unsalted butter
* 12 slices rye bread
* 12 slices Swiss cheese


To make spread:
1. In a mixing bowl add the ketchup, half of the mayonnaise, the Worcestershire sauce, lemon juice, and half of the sugar, and whisk together until the sugar is completely dissolved.
2. Mix in the celery seed, paprika and cayenne until blended well. Set aside.

To make dressing and assemble slaw:
3. In another separate bowl, whisk together the vinegar with the remaining mayonnaise and the remaining sugar until sugar is dissolved, then add salt and whisk once again until smooth.
4. In a big bowl, toss the cabbage and onion together, then pour dressing over the cabbage and onions and mix well. Set aside.

To assemble sandwich:
5. Turn on oven broiler, wrap slices of brisket in foil, and set in bottom of oven to warm.
6. Butter one side of all 12 pieces of rye bread, put on broiler pan butter side up and toast until golden brown. You may have to do this in two batches of 6 slices of bread each.
7. Remove from oven and flip 6 slices of bread over so unbuttered side is face up, and set 6 pieces aside for the top of sandwich.
8. Apply the mayo/ketchup spread to the unbuttered side of the 6 pieces of bread that were flipped over.
9. Lay a slice of cheese on the mayo/ketchup side of bread and stick back under broiler until cheese just begins to melt, about 30 seconds, then remove again.
10. Take warmed slices of corn beef out of oven, unwrap, and start adding a slice of corn beef to each piece of bread, on top of the cheese.
11. Top the corn beef with the cabbage mixture.
12. Finish sandwich by topping the cabbage mixture with the 6 slices of bread set aside, toasted side up.


These reuben sandwiches are so good, and they're really not that difficult to make. I know you can just use bottled dressing for the sandwich spread, but the homemade recipe here is worth the effort. I like using the cabbage slaw instead of the traditional sauerkraut because the crunch is so nice and it tastes fresh, too. Once you get the assembly line going, they go together pretty fast. Enjoy!

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