Artichoke Reuben

配料

PRODUCE

• 1 large garlic clove

DAIRY

• 4 slices Swiss cheese

PANTRY

• ½ cup mayonnaise, plus more for brushing

• 2 tablespoons ketchup

• 2 tablespoons prepared horseradish

• Kosher salt and freshly ground black pepper

• ⅔ cup sauerkraut

• 2 (10-ounce) jars marinated artichokes

• Extra-virgin olive oil

• 1½ teaspoons smoked paprika

• 4 slices rye bread

步骤

MAKE THE RUSSIAN-ISH DRESSING:

• In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, and 2 tablespoons prepared horseradish. Season with lots of salt and

freshly ground black pepper.

25 PREP THE ARTICHOKES AND

KRAUT:

• Drain ⅔ cup sauerkraut,

squeezing out some of the liquid.

• Drain 2 (10-ounce) jars marinated artichokes, then pat dry with paper towels. If the artichokes are whole, halve them; if they're already cut, you're all good!

• In a large nonstick skillet, heat a few generous tablespoons of olive oil over medium-high heat. Add the artichokes (arranging them cut-side down as much as possible) and cook until crisp and browned, about 4 minutes. Remove from the heat, stir in 1½ teaspoons smoked paprika, and finely grate in 1 large garlic clove. Transfer the chokes to a bowl and season with salt.

• Add the drained sauerkraut to the pan and cook over medium heat, stirring, just until warmed through, about 1 minute. Transfer to a small bowl.

35 ASSEMBLE AND COOK:

• Wipe out the skillet. Brush one side of 2 slices rye bread with mayonnaise and the other with some of the Russian dressing. Place the bread, mayo-side down, in the skillet (still no flame here, just assembling in the skillet).

• Divide the artichokes between the bread slices, as well as the sauerkraut. Top each with 2 slices Swiss cheese.

• Slather some Russian dressing on one side of 2 more slices rye bread and mayo on the other side. Place on top of each sando, Russian dressing-side down.

• Turn the heat to medium and cook until golden brown on the bottom, 2 minutes.

• Carefully flip each sandwich and cook until golden brown on the second side and the cheese is melted, 1 to 2 minutes longer.

• Transfer to a cutting board and season the tops of the sandos with salt. Cut in half and serve hottttt!