1/2 cup sour cream
2 tablespoons prepared dill pickle relish
2 tablespoons ketchup
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 tablespoons cider vinegar
3 tablespoons dark brown sugar
2 fresh bay leaves
2 large cloves garlic, finely chopped
1 teaspoon smoked sweet paprika, 1/3 palmful
A couple pinches ground cloves or allspice
Lots coarse black pepper
1 1/2 pounds thinly sliced cooked beef brisket
1 (16-ounce) package prepared sauerkraut, rinsed and drained
8 slices good quality marble rye bread or 4 "wick" rolls (caraway and salt seeded buns)
Softened butter, if using bread rather than rolls
8 slices Swiss cheese (recommended: Emmentaller)
4 big deli pickles, for serving
Radishes, halved and salted, for serving
Store in a container and chill for a tangy Russian dressing for Reubens later in the week. The night you want to make sandwiches, reheat the brisket in the homemade barbecue sauce in a covered skillet, add a splash of stock or water to get things going if the sauce is too tight, then uncover and keep warm over low heat.
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