Carleen’s Reuben Sandwiches

Note from Carleen of Independence, Missouri: “I get a craving for sauerkraut sometimes. I love Reuben Sandwiches. Actually, I make a really good sandwich that is a take off on the Reuben. I get the long French rolls–about the size of a hot dog bun. I get corned beef, Swiss cheese, Thousand Island dressing that I make myself, and sauerkraut. I slather the TI dressing on both sides of the open roll, layer 1/2 the corned beef on each side topped with cheese and sauerkraut and broil in the oven until I think it’s warm all the way thru”. Then I close the sandwich, butter the top and broil again for just a short time, just until the butter kind of bubbles up. This is my own creation, to my liking, but I think it’s yummy. I do this because I am not a big fan of rye bread, which is traditional for a Reuben. I like warm sandwiches the best. When I go to Subway, I always order my sandwich toasted.”

Thousand Island Dressing Recipe

1 Cup Mayonnaise

1/4 Cup Ketchup

Dash Tabasco

salt and pepper to taste

3 Tablespoons Sweet Pickle Relish

2-3 Chopped Hard Boiled Eggs

Dash of Paprika

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