Potato Reuben Sandwiches
Makes 4 large sandwiches, serving 4 to 8
1/2 cup light or regular mayonnaise
2 tablespoons prepared cocktail sauce
1/4 medium red onion, grated
3 tablespoons olive oil
6 store bought hash brown patties
4 (6-inch) Portuguese or submarine sandwich rolls, split
6 thin slices (4 1/2 ounces) Swiss cheese
1 pound sauerkraut, drained
Mix mayonnaise, cocktail sauce and onion in a small bowl; set aside.
Heat oil in large skillet over medium heat. Add hash brown patties; cook, partially covered and turning once, until hot, crisp and golden brown, about 10 minutes total. Turn skillet to low while assembling sandwiches.
Spread each side of each roll with sauce, arrange 1 1/2 cheese slices on roll bottoms, followed by a portion of sauerkraut and then 1 1/2 hash brown patties. Cap with roll tops.
Increase skillet heat to medium and cook, covering sandwiches with a plate with a 2-pound weight (a 1-quart carton of broth works well). Cook, turning once, until cheese melts and sandwiches are crisp, 8 to 10 minutes total. Halve and serve.