When is a sammy not just a sammy? When it’s a meal! Try wrapping your mouth around this riff on a Reuben.

　　

Ingredients

4 servings

　　8 slices pumpernickel bread

　　4 tablespoons (1/2 stick) unsalted butter, softened

　　3 rounded tablespoonfuls dill pickle relish

　　1 shallot, finely chopped

　　1 rounded tablespoon capers, chopped

　　4 rounded tablespoonfuls spicy brown mustard

　　16 deli slices Swiss cheese, such as Emmentaler

　　3/4 pound deli-sliced corned beef

　　3/4 pound deli-sliced Black Forest ham

　　1 jar cooked red cabbage or 1 pouch sauerkraut

　　4 large half-sour pickles or garlic pickles

　　Gourmet potato chips

　　

Step 1

Spread one side of each bread slice with softened butter. In a small bowl, mix together the relish, shallots, capers, and mustard. Build the sandwiches with buttered sides of the bread facing out: slather a liberal amount of the mustard mixture on 4 slices, then top with a slice of Swiss, one fourth of the corned beef, one fourth of the ham, a small mound of drained red cabbage or sauerkraut, another slice of cheese, and finally another slice of bread.

　　

Step 2

Heat a nonstick skillet over medium heat. Toast the Reubens for 5 to 6 minutes on each side until the cheese melts. Cut the sammies in half and serve with pickles and chips.

　　Rachael Ray Express Lane Meals