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The Reuben Kincaid
The Reuben Kincaid

If you are having trouble recently in the kitchen when it pertains to getting your food perfect, you are not the only one. Many people have natural cooking talent yet not quite enough expertise to prepare with excellence. This The Reuben Kincaid dish is a great start, easy to cook and also delicious. To cook The Reuben Kincaid you need 14 ingredients and 7 steps. Here is how you achieve that.

To begin with this recipe, we have to first prepare a few components. You can have The Reuben Kincaid using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make The Reuben Kincaid:
  1. Prepare Reuben Kincaid Dressing
  2. Prepare 1 medium sized Dill Pickle, sliced in eighths and large dice
  3. Prepare 3/4 can of Sauerkraut, drained (approx. 9-10 ozs)
  4. Take 2 tbsp Hellman's Mayonnaise (heaping)
  5. Provide 3 tbsp Heinz Ketchup
  6. Use 2 dash of Louisiana Brand Hot Sauce
  7. Prepare 3 tsp honey
  8. Prepare dash garlic powder, salt, and pepper
  9. Get Sandwich Ingredients
  10. You need to prepare 2 slice Pumpernickel Bread
  11. You need 4 slice Turkey Pastrami
  12. Get 1 slice Muenster Cheese
  13. Use 3 tbsp Reuben Kincaid Dressing
  14. You need 1 1/2 tbsp butter
Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 after you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

Steps to make The Reuben Kincaid:
  1. Slice the Kosher Dill lengthwise in eighths, dice in large chop.
  2. Open the can of Sauerkraut. Drain well.
  3. Combine the Mayonnaise and Ketchup, mixing well
  4. Add the pickles, kraut, seasonings and honey. Mix well. Cover with Saran Wrap and refrigerate until ready to use.
  5. Put a frying pan on over medium heat and assemble the ingredients for the sandwich. Butter one side of each slice of pumpernickel generously.
  6. Lay a slice of the pumpernickel buttered side down in the preheated pan, layer on the Turkey Pastrami first, the Reuben Kincaid Dressing, and then the Muenster. Top with the other slice of pumpernickel, buttered side up.
  7. Toast and heat the sandwich through over medium low heat around 3 minutes. Flip and press the sandwich with the spatula compacting everything tightly. Toast the other side until the cheese melts and the bread is browned and everything is heated through, about 3 minutes. Cut in half and serve with chips.

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