Reuben Sandwich With Nana Sauce
Miz Helen's Kitchen
Ingredients
3 to 4 slices of thick sliced cooked corned beef per sandwich
light or dark rye bread 2 slices per sandwich
1/2 cup drained sauerkraut
1-1/2 slice of Swiss Cheese per sandwich
Nana Sauce
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup horseradish to taste
salt and pepper to taste
Directions
In a 425 degree oven,lay the bread on a shallow baking sheet and toast the bread on one side.
Remove from oven.
Mix the sauce and adjust the seasons to your taste.
Spread the sauce on the toasted side of the bread.
Lay the thick sliced corned beef on top of the sauce.
Spread 1/2 cup drained sauerkraut on top of the beef.
Layer the cheese on top of the sauerkraut.
Remove the extra bread from the baking sheet and return the half sandwich with the bread, sauce, beef, sauerkraut and cheese to the oven.
Bake in the oven at 425 degrees until the cheese melts.
Remove the baking sheet and place the remaining sauced bread on top of the cheese, sauce side down.
Place the baking sheet with the sandwiches back in the oven and let the top bread toast on top.
Remove from the oven and serve warm.
Enjoy!