Cajun
Chicken Reubens
4 slices pumpernickel bread
4 slices Swiss cheese
2 slices Cajun chicken deli meat
1 cup sauerkraut*, drained
2 tbsp. Thousand Island** dressing
1 tbsp. margarine
Heat griddle or large cast iron fry pan
to medium heat. Spread each slice of
bread generously with Thousand Island dressing.
Top with one slice of cheese, divide sauerkraut between the two slices,
top with a slice of deli meat and end with another slice of cheese. Cover with remaining bread slices. Spread margarine on both sides of each
sandwich. Place on griddle; grill each
side (3-4 minutes each side) until golden brown and cheese is melted.
Remove from grill and let stand 2-3
minutes before cutting and half and serving.
- To
thoroughly drain sauerkraut, place in strainer to drain liquid. Place drained sauerkraut in 2-3 layers
of paper towels and squeeze gently until no more liquid is visible.
- Homemade
Thousand Island dressing: ½ cup mayonnaise, 2 tbsp. sweet relish, 2 tbsp.
French dressing or ketchup, 1 tbsp. finely chopped onion. Combine all ingredients together and
stir well. Store remaining dressing
in fridge for one month.
© Crackerberries 2014
