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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This version is less expensive to make because you are using canned corned beef rather than fresh deli corned beef but it tastes just like a reuben. The reuben is DH's favorite deli style sandwich and he even asked for a second sandwich then made another a few hours later in the night. I recommend serving these with a side of Michelle S.'s #49062 Mom's German Potato Salad and a sour dill pickle spear. This recipe is courtesy of Southern Living's Easy Weeknight Favorites cookbook. Ingredients:
1 (12 ounce) can hormel corned beef |
1 (14 1/2 ounce) can sauerkraut, drained well |
1/2 cup thousand island dressing or 1/2 cup russian salad dressing |
1 tablespoon bacon bits |
4 slices swiss cheese |
1 tablespoon imitation bacon bits |
1/2 teaspoon pepper |
8 slices rye bread |
Directions:
1. Preheat oven to 350 degrees.
2. Toast 4 of the slices of the rye bread.
3. While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
4. Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
5. Bake for 10 minutes or until the cheese is melted.
6. While these are baking, toast the other 4 slices of bread.
7. Remove slices from oven and top with remaining toasted slices.
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