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<\/a>3\/4 cup sour cream<\/p>\n1\/4 cup (a small handful) fresh dill, chopped<\/p>\n
About 3 tbsp. fresh chives, finely chopped<\/p>\n
3 tbsp. ketchup<\/p>\n
3 tbsp. relish<\/p>\n
2 rounded tbsp. beet horseradish<\/p>\n
Salt and pepper<\/p>\n
Softened butter<\/p>\n
8 slices Jewish marble rye<\/p>\n
8 slices smoked Gouda<\/p>\n
1 jar (16oz.) or 1 sack (1lb.) traditional refrigerated sauerkraut<\/p>\n
1 tsp. each caraway and cumin seeds<\/p>\n
1 1\/4 lbs. rare roast beef, deli cut<\/p>\n
8 slices Jarlsberg cheese<\/p>\n
Half-sour or garlic deli pickles<\/p>\n
In a small bowl, mix the sour cream, dill, chives, ketchup, relish and beet horseradish. Season the dressing with salt and pepper.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 Butter one side of each slice of the bread and heat a griddle pan over medium.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 With the buttered side facing down, top 4 slices of the bread with some of the dressing and 2 slices each of the smoked Gouda.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 In a small saucepan, heat the sauerkraut with the seeds over medium just to heat through, about 5 minutes.\u00c2\u00a0 Top the Gouda with the roast beef and sauerkraut, then the Jarlsberg. Top with the remaining bread, buttered side up. Griddle until the cheeses melt and the bread is deep golden and crispy, about 5 minutes per side. Cut the sandwiches from corner to corner and serve with the pickles.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roast Beef Rubens with Horseradish Russian Dressing & Sauerkraut 3\/4 cup sour cream 1\/4 cup (a small handful) fresh dill, chopped About 3 tbsp. fresh chives, finely chopped 3 tbsp. ketchup 3 tbsp. relish 2 rounded tbsp. beet horseradish Salt and pepper Softened butter 8 slices Jewish marble rye 8 slices smoked Gouda 1 jar (16oz.) or 1 sack (1lb.) traditional refrigerated sauerkraut 1 tsp. each caraway and cumin seeds 1 1\/4 lbs. rare roast beef, deli cut 8 slices…<\/p>\n