Black Truffle Reuben Sandwich

[nverland]

Black Truffle Reuben Sandwich

Ingredients:
Rye bread [1 loaf]
2 lb. of medium-thick sliced corned beef
8 slices of Swiss cheese
1 lb. of drained sauerkraut
Olive oil for greasing griddle

Sauce
1 cup of vegannaise
1/2 tsp. paprika
1/2 tsp. black truffle oil
3 tbsp. minced onion
1 tbsp. horseradish
1/2 tsp. salt
1/4 tsp. pepper

Instructions:
Combine all sauce ingredients in a medium bowl. Mix together and set aside in the refrigerator.
Grease and preheat a pan, skillet, griddle, panini maker or whatever you’ll use to cook your sandwiches.
Lay out 2 slices of bread and spread a generous layer of sauce on one side of each slice.
Add a slice of cheese to each slice, on top of the sauce.
Add corned beef [about 6-8 ounces] on one slice and top with sauerkraut.
Close sandwich and place in the heated griddle – pan should be heated on medium. Cook for about 4 minutes per side, until bread is golden brown and the cheese is melting.
Allow the sandwich to cool for a few minutes before digging in.