By Chef Dean Dellaventura
Ingredients
4 to 6 Pieces of Pumpernickel or Rye Bread (1 slice per sandwich)
½ lb. of thinly sliced corned beef per sandwich
1 16 oz. packaged of sauerkraut
1 cup of mayonnaise
½ cup of ketchup
1 tbsp. of Worcestershire sauce
½ cup of sweet relish
Salt
Pepper
Coleslaw (Get creative and make your own slaw)
French Fries (either make your own or buy your favorite kind, I used a seasoned curly fry.)
Combine mayonnaise, ketchup, Worcestershire sauce, sweet relish and salt and pepper to taste. Blend well. Now give yourself a big pat on the back, you just made Thousand Island dressing. Taste It!! Place corned beef in a baking pan and cover with aluminum foil. Put pan in a pre-heated 300 Degree oven to warm but don't let it dry out. Toast each piece of bread. Spread dressing generously onto each piece of toast. Top with corned beef, sauerkraut then Swiss cheese and place under broiler to allow the cheese to melt and ooze down the sandwich. Serve with fries and coleslaw. KNIVES REQUIRED>>>GET MESSY CUZ IT"S GOOD. Buon Appetito.
DELICIOUS
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