Reuben Salad with Grilled Cheese Croutons



For the thousand island dressing:

1/2 cup mayonnaise

2 tbsp ketchup

1 tbsp white vinegar

2 tbsp sweet relish

1 tbsp white onion, minced

1 tsp black pepper

•Mix everything together and let chill in the fridge for at least an hour before using.

For the croutons:

4 pieces loaf marbled rye

1 cup shredded Swiss cheese

1/4 cup olive oil

Salt, to taste

•Assemble the bread and cheese like you were going to make two grilled cheese sandwiches

•Place on a baking sheet and bake in the over at 350 degrees until the cheese is completely melted

•Take both sandwiches out of the oven and cut into 1 inch cubes and put back on the baking sheet

•Drizzle with olive oil and sprinkle with salt, bake at 250 degrees until everything is golden brown and crunchy, set aside until you are ready to use

For the salad:

Thinly sliced corned beef, sandwich style or homemade

1/2 cup sauerkraut

2 cups greens

Shredded swiss cheese

Rye croutons

•Toss the greens with the dressing, top with sauerkraut, cheese, croutons and corned beef.

Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla


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