Ingredients
- 8 slice la brea bakery seeded rye loaf
- 4 ounce butter, softened (plus additional butter for grilling the sandwiches)
- 1 pound brisket, cooked and sliced
- 8 tablespoon "easy thousand island" dressing
- 8 ounce swiss cheese, sliced
- 8 ounce sauerkraut
- 4 ounce roma tomatoes, slices
- 4 ounce dill pickles, sliced (optional)
- 8 slice la brea bakery seeded rye loaf
- 4 ounce butter, softened (plus additional butter for grilling the sandwiches)
- 1 pound brisket, cooked and sliced
- 8 tablespoon "easy thousand island" dressing
- 8 ounce swiss cheese, sliced
- 8 ounce sauerkraut
- 4 ounce roma tomatoes, slices
- 4 ounce dill pickles, sliced (optional)
- 4 ounce mayonnaise
- 2 ounce ketchup
- 1 ounce mustard
- 3 tablespoon sweet relish
- 2 tablespoon eggs, hard boiled and chopped
- 2 teaspoon red wine vinegar
- 2 tablespoon capers (optional)
Preparation
Baking Directions:
For the sandwiches: Butter the bread on both sides.
On the inside half, coat from outside edges to the center with a thick layer of the Thousand Island dressing.
Place a layer of sauerkraut or if you prefer tomatoes and/or dill pickle slices, top with about 3 ounces of the sliced brisket and two slices of Swiss cheese.
Top with the other piece of bread.
In a heavy-bottom skillet melt the butter and begin to cook your sandwiches.
The trick here is to make sure each side gets golden brown.
Once one side is golden, you flip it and press the sandwich down.
When the second side is golden, I often like to put in a hot oven to make sure the brisket is good and hot.
Cut in half and eat! For the dressing: In a medium-size bowl, add all ingredients and stir to combine.
