Reuben Quesadillas with 1,000 Island Sauce

For the best quesadillas, have the corned beef thinly sliced. I asked the deli to slice the corned beef on a Level 2 thickness. If you'll take a few minutes to put the kraut in your salad spinner, it will prevent the quesadilla from getting soggy. And taking another few minutes to grate a block of Swiss cheese will save you $$ over buying pre-shredded. 

There are several methods for browning the quesadillas: a cast iron skillet, an electric griddle, or what I used, an actual quesadilla maker. This way, the quesadilla cooks on both sides simultaneously. 

Let's make the sauce first:
1/2 cup mayonnaise
2 T. ketchup
2 T. minced scallions
1 1/2 t. cider vinegar
salt, black pepper, and Tabasco sauce to taste

Stir together mayonnaise, ketchup, scallions, and vinegar. Season with salt, pepper, and Tabasco.  Set aside.

For the quesadillas:

4 - 10-inch flour tortillas
8 oz. thinly sliced deli corned beef
1 cup sauerkraut, drained (regular or Bavarian style)
whole grain mustard
2 cups shredded Swiss cheese

Heat an electric griddle coated with non-stick spray to 400 degrees F. OR use a cast iron griddle or skillet on the stove top.

On one-half of a tortilla, arrange 2 oz. of the corned beef, 1/4 cup kraut, whole grain mustard, and 1/2 cup Swiss cheese. Fold empty side of tortilla over filling and transfer to griddle or skillet. 

Cook quesadillas until golden brown on each side and the cheese is melted, 5 - 6 minutes per side. Let rest 2 minutes, then slice** quesadillas into wedges and serve with sauce.

**I used the pizza cutter to make slicing easier.

Adapted from Cuisine at Home Issue No. 122