The Shawnee Marina Reuben Sandwich Recipes

THE SHAWNEE MARINA REUBEN SANDWICH

Steps:

• Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
• Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
• In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
• Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
• On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
• As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
• When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.

REUBEN SANDWICH II

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.