Reuben a la Mama

So as I'm planning three major seders I'm catering (somebody please invite me to a second night seder so I don't have to do four), Mama is taking a brief time out to make some St. Patrick's Day treats for the Scots/Irish side of her family (of which there isn't actually one).  My first question was how to make a corned beef dish without resorting to a sit-down dinner.  So here we go, deconstructing a Reuben sandwich.

Start with slicing one of Mama's rye baguettes.  If you have to, you can buy a "cocktail rye" loaf at most supermarkets.  They are usually nowhere you would expect so ask the deli manager to find them for you.

Lay out the slices on a cookie sheet. Brush with olive oil.  Turn slices.  Brush again.

Bake at 350 until the slices begin to brown at the edges.

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Meanwhile, put a nice package of a pound of deli sauer kraut (canned is a good backup), drained, into a medium frying pan.

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Add a cup and a half of Mama's Russian dressing (whisk together 1 cup of mayo, 1 Tablespoon minced onion fresh or dried, 1 Tablespoon Frank's Red Hot, 1 Tablespoon Worcesteshire Sauce, 2 Tablespoons horseradish, 1 Tablespoon sweet paprika or mild chili powder) or bottled Russian or Thousand Island dressing (as you prefer).

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Simmer and stir often.

Slice thickly a pound of good quality cooked corned beef from a real deli, or make it yourself, and trim to 1 x 2 inch pieces to suit the bread slices.

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You may get company at this point, interested in your work.

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Slice similarly, a pound of Swiss cheese.

Place the corned beef, then sauer kraut, then cheese, on rye. 

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Bake for ten minutes at 350 degrees or until cheese begins to brown. Try to let them cool before you eat them, but I'll admit I had to beat back the hordes with a stick to take pictures of the final product.

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