The Ultimate Reuben

4 slices pumpernickel bread

¼ lb thinly sliced corned beef
4 Tbsp sauerkraut, well drained
2 Tbsp Thousand Island dressing
1 Tbsp Dijon mustard
2 slices Swiss cheese
1 tbsp margarine

Drain sauerkraut on paper towels; heat griddle to medium (340º). Combine mustard and dressing together and mix well. Divide corned beef between two slices of bread, top with sauerkraut, cheese and dressing. Cover with remaining two slices of bread. Spread margarine on the outside of both sides of sandwich. Place on griddle; grill on each side until golden brown and cheese is melted. Serve with Dug’s spicy sweet potato fries.

1 medium sweet potato, peeled & julienned
1 Tbsp vegetable oil
1 tsp cayenne pepper
1 tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
½ tsp chili powder
1 tsp pepper
½ tsp kosher salt

Preheat oven 375º

Combine all spices together and mix well; spread sweet potatoes on greased baking sheet. Sprinkle with vegetable oil and toss lightly to spread over all potatoes. Sprinkle with spices and toss again. Bake in 375º for 20 minutes then toss and return to oven for another 20-30 minutes until fries are done. Serve with honey mustard or ranch dressing.

© Crackerberries 2011