My mom raised me to be a Reuben lover and now I am raising my kids to be the same. :) To be honest, it happened accidentally. One day we were at a deli and I ordered one. A delicious one. As I was enjoying my sandwich, first Little Sis came up, watched me eat if for a bit and then asked for a bite. Ok. I shared a little bit of it with her. Then Big Sis came over and said she'd love to try some too. And lo and behold, the both loved it and I lost half of my Reuben, just like that. But that's a small price to pay to have a new generation of Reuben lovers. lol. I love that we can all enjoy them together!
Just this past weekend, we had some friends come and stay with us for the weekend. On the menu for lunch Sunday were Reubens with Progresso soup and boy, were those Reubens a hit!
by happyvballgirl of My Epicurean Adventures
16 pieces of Rye bread (pumpernickel rye swirl is my fave because it's so yummy and pretty)
1.5 lbs sliced/shaved corned beef
1/2 lb swiss cheese
- Pre heat oven to 350 degrees.
- Butter one side of 8 slices of bread and place the bread butter side down on a cookie sheet.
- Divide corned beef slices out evenly among the 8 pieces of bread.
- Place 2 slices of swiss cheese on top of corned beef.
- Top with generous amount of sauerkraut and Russian dressing.
- Place 2nd slice of bread on top and butter the top side.
- Bake for 10-15 minutes or until crispy and toasted.
I actually prefer to pan fry these babies, just like you would a grilled cheese sandwich, but when you're making 8 at once, ain't nobody got time for that! Baking them worked out just fine and way quicker.
Nothing like a good ol' Reuben with a bowl of Progresso's chicken noodle soup I had just loaded up on using my coupons from Publix!
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Christine, aka happyvballgirl :)