Ingredients:
0.5 Cup vermouth, dry
0.5 Cup mayonnaise
3 Tablespoons tomatoes, sun dried, oil-packed minced
2 Tablespoons chili paste with garlic
1 Pound cheese, Emmentaler thinly sliced
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Directions:
Drain the sauerkraut and cover with cold water. Allow to soak 5 to 10 minutes. Drain again and this time squeeze out as much liquid as possible. In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds and bay leaf. Bring to a simmer. Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes. Refrigerate until use.
Combine mayonnaise, lemon juice, horseradish, tomatoes, minced onion and chili paste; cover and refrigerate.
Heat a dry griddle over medium heat. Lay out 2 slices of Russian bread and spread each with a little dressing. Lay slices of corned beef over one slice and slices of Swiss over the other. Pile sauerkraut over the side with the Swiss cheese and spread with more dressing. Put the 2 sides together and butter the outsides of the sandwich. Grill each side until crisp and the cheese begins to melt. Cut in half. |