4 pretzel challah rolls, or sliders or rye bread cut in half
½ pound corned beef
½ pound Swiss cheese
1 package pre-chopped cabbage mix
½ cup Greek yogurt, divided into two parts (or sour cream)
1 teaspoon Dijon mustard, divided equally into two parts
1 Tablespoon vinegar (white or champagne)
1 Tablespoon honey
2 Tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon salt, divided into two equal parts
¼ teaspoon black pepper
2 Tablespoons ketchup
1 teaspoon horseradish
A few drops hot sauce
1 teaspoon Worcestershire sauce
2 sweet pickle spears, minced
1 Tablespoon chopped parsley
Pre-heat oven to 350 degrees F.
Whisk up the ¼ cup Greek yogurt, ½ teaspoon Dijon mustard, 1 Tablespoon honey, 2 Tablespoons olive oil, juice of 1 lemon, ½ teaspoon salt and ¼ teaspoon pepper for the slaw dressing. If Jew don’t like being healthy, sub in sour cream for the Greek yogurt!
Then just add the slaw and mix up. Refrigerate for 30 minutes to meld flavors.
Now time to make the Russian dressing! Whisk together ¼ cup Greek yogurt, 2 Tablespoons ketchup, 1 teaspoon horseradish, ½ teaspoon Dijon mustard, hot sauce, 1 teaspoon Worcestershire sauce, pickle spears and chopped parsley.
Now time to assemble. Cut four pretzel challah rolls in half and top the bottom halves with the corned beef and cheese. Then bake at 350 until the cheese melts- about 5 minutes.
Spread the top piece of rolls with the Russian dressing and top that with slaw.
Put the two halves together and eat up!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/reuben-sandwich-on-pretzel-challah-rolls/