Reuben Panini & Fried Pickles

I'd hate to get pinched by a leprechaun for not partaking in the fun of being Irish for a day... If you happen to have leftover brisket, here's an idea for you.

Reuben Pretzel Panini

A sandwich that should be eaten year round, but is often over looked.

RUSSIAN DRESSING:
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon finely chopped sweet pickle
1 tablespoon chili sauce
1 teaspoon pickle juice
1 teaspoon horseradish

1/4 teaspoon Worcestershire sauce

SANDWICHES:
4 pretzel buns, split
2 tablespoons softened butter
1 pound deli-sliced corned beef
1 cup drained sauerkraut
4 slices Swiss cheese

Combine the dressing ingredients. Spread the outsides of buns with butter. Spread cuts sides with some of the dressing and layer bun bottoms with beef, sauerkraut and cheese.

   Place one sandwich in a skillet heated over medium heat; cook until bottom is toasted. Turn sandwich over and weigh it down with a small stack of plates (this will act as a mock panini press). Cook for 2-3 minutes longer until cheese is melted and bun is well toasted. Repeat with all sandwiches. Serve with remaining dressing. Serves: 4

Fried Pickles

In a classic beer batter, these are a great topper to put the Reuben Panini just a bit over the top. Keep these in mind for your next burger grill-out too, they're a great conversation starter and way to put your grill-out on top of the list.

1 egg
3/4 cup beer
1-1/2 teaspoons baking powder
1/2 teaspoon seasoned salt
1/4 teaspoon dill weed
1/8 teaspoon paprika
Pinch cayenne pepper
3/4 cup flour
Sliced pickles
Oil for frying

In a bowl, whisk the egg. Whisk in the beer and seasonings. Add flour and whisk until smooth. Dip pickle slices in batter and fry in an electric skillet at 375° or a large skillet with oil heated over medium-high heat. Fry for about 30 seconds on each side or until golden brown. Drain on paper towels. Serves: 6