Sandwiches are classic picnic fare, but who says you have to stick with ham and cheese or roast beef on a bun? How about upping your game just a bit with this German classic, the Reuben?
Even though it's usually served hot, the sandwich -- invented in the 1920s when a group of guys playing cards at a Nebraska hotel requested a midnight lunch from room service -- makes a fabulous picnic dish because it's easy to assemble and tastes terrific.
To cut calories, substitute sliced turkey breast for the pastrami and coleslaw for the sauerkraut.
6 heaping tablespoons mayonnaise
2 heaping tablespoons ketchup
2 teaspoons horseradish sauce
1 teaspoon Worcestershire sauce
8 slices rye bread, buttered (I used pumpernickle)
1/2 pound shaved corned beef or turkey breast
1/2 pound Gruyere, Swiss or Comte cheese, sliced into fine slivers
1 cup sauerkraut or coleslaw
Combine the dressing ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
Assemble sandwiches: Spread one slice of bread generously with dressing. Top with meat. Add a layer or two of cheese. Pile on the sauerkraut or coleslaw. Top with second slice of bread. Slice and serve immediately.
Makes 4 sandwiches.
-- Adapted from "The Picnic Cookbook" by Annie Bell (Kyle, July 2013, $19.95)recipes - whatsfordinner
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay.