For a great homemade Reuben sandwich, make a quick "sauerkraut" by simmering
 bagged coleslaw with vinegar and sugar, and replace overly sweet Russian
 dressing with a simple blend of mayonnaise and Dijon mustard. Oven-grilling
 allows you to cook the sandwiches all at once (and without turning them)
 rather than cooking them in batches on the stovetop.

 Posted on: Oct 21, 2007  (Cucina Casalingo N. Bethesda, MD )

 Ingredients

     * 1/3 cup cider vinegar
     * 2 tablespoons sugar
     * 1 (16 ounce) bag coleslaw mix
     * salt & fresh ground pepper
     * 1/4 cup mayonnaise
     * 1/4 cup Dijon mustard
     * 8 slices hearty rye bread
     * 8 slices swiss cheese (about 1/2 pound)
     * 1 lb corned beef, thinly sliced
     * 2 tablespoons unsalted butter, melted

1 Adjust oven rack to middle position, place baking sheet on rack,
and heat oven to 450 degrees.

2 Bring vinegar and sugar to boil in large skillet over medium heat. Stir
to dissolve sugar; add coleslaw, cover, and cook, tossing occasionally,
until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until
liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.

3
Combine mayonnaise and mustard in small bowl.

4
Spread 1 tablespoon mayonnaise mixture on each bread slice.

5
Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 slice
cheese on top of bread slice.

6
Top with second slice of bread and compress sandwich with your hands.

7
Repeat to make three more sandwiches.

8
Brush tops and bottoms of sandwiches with melted butter.

9
Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10
minutes. Serve.