BU ILD A B E T T E R
STACK IT HIGH
For each sandwich,
layer 3 to 5 ounces
meat, 1 ounce cheese,
V a
cup sauerkraut,
and i tablespoon
dressing. Spread
butter lightly on
bread. Cook in skillet
o r grill pan over
m edium -low heat for
5 to 6 m inutes, or
until bread is toasted
and cheese melts,
turning once.
R e u b e n
Loved from coast to coast,
satisfies cravings for hearty, casual lunches.
BY RICHARD SW EARINGER P H O T O ANDY LYONS F O O D S T Y L IN G JILL LUST
RYE BREAD
Start with a firm
foundation such as
a dark rye, marble,
or pumpernickel
that is chewy,
dense, and can
stand up to all
the makings.
THOUSAND
ISLAND
DRESSING
Add a sassy kick
with this dressing
made with chili
sauce, pickle relish,
and a bit of
horseradish.
SW ISS CHEESE
When melted,
distinctive and
nutty Swiss adds
flavor and helps
hold this stacked
sandwich together.
CORNED BEEF
Thinly slice and
pile on the meat.
Although not
traditional,
mesquite grilled
turkey is a tasty
addition or
substitution.
SAUERKRAUT
The pièce de
résistance—
providing a tangy
veggie crunch. Be
sure to drain it well
before adding to
the sandwich.
1 6 4
MARCH 2009 BETTER HOMES AND GARDENS
