BISON TONGUE REUBENS
1/2 pound sliced bison tongue
Butter, for the bread
4 slices light rye bread
1/4 cup sandwich spread*
4 slices swiss cheese
1/2 cup sauerkraut
1. Heat a drizzle of oil over medium high heat and fry the sliced tongue until crisp and beginning to brown, remove from pan and keep warm.
2. Butter one side of each piece of bread and place the buttered side down on the cutting board, spread 1 tablespoon of sandwich spread on each piece of bread, followed by sliced cheese. Pile sliced tongue and sauerkraut on two of the sliced of bread then place remaining bread butter side out on top.
3. Fry the sandwiches over medium high heat making sure the cheese is melted and bread is toasted before serving.
1/4 cup mayonnaise
1 tablespoon catalina dressing
1 tablespoon pickle relish
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
1. Mix mayo, catalina, relish, onion and Worcestershire together and season to taste with salt and pepper.