2 Tbs. Mayonnaise
1 Tbs. Catsup
1 Tbs. Dill relish (not sweet)
1-1/3 cups Bavarian style sauerkraut, canned
3/4 lb. Corned beef
4 large Rye bread, 3/4-inch-thick slices
2 Tbs. Butter
6 oz. Gruyère, thinly sliced
Process
Position a rack 6 inches from the broiler and another rack in the bottom third of the oven.
Heat the broiler on high.
Combine the mayonnaise, ketchup, and relish in a small bowl.
Cut two 12×18-inch sheets of foil.
Reserve 1 Tbs. of the liquid from the sauerkraut and then rinse and drain it.
Squeeze the sauerkraut with your hands to remove as much liquid as possible and put it on 1 piece of foil.
Put the corned beef on the other and sprinkle with the reserved sauerkraut liquid.
Draw up the sides and seal each to make a package.
Put both packages on a rimmed baking sheet and bake on the bottom rack of the oven until warmed through, about 5 minutes.
Meanwhile, put the bread on another rimmed baking sheet and broil until well toasted, about 1 minute per side.
Butter one side of the toasted bread and arrange butter side down on the baking sheet.
Spread each piece with 1 Tbs. of the dressing.
Divide the corned beef among the bread slices.
Top with the sauerkraut and the cheese.
Broil on the lower rack until the cheese begins to bubble, about 3 minutes.
Move the baking sheet to the upper rack and broil until the cheese browns lightly, 1 to 2 minutes.
Serve immediately.
Mad Dog and Celeste's Recipes 