Prep 7 mins
Cook 5 mins
This is a very simple recipe and so good! When we have leftover corned beef on hand, the next night we know immediately what our next lunch or supper will be! My mom used to make these for us all the time and this recipe is our favorite for making Rubens. The flavor of the usual Thousand Island Dressing is too sweet for our tastes, so we use a little mayo and mustard in its place. The results are wonderful and I hope you will agree. However, if you prefer, use the thousand island dressing, your choice! Serve with some chips of choice and a dill pickle. If you don't have homemade corned beef on hand, you can buy it presliced in your grocer's deli.
- 2 slices rye bread (or pumpernickel)
- 2 teaspoons mayonnaise (or desired amount)
- 1⁄2 teaspoon mustard (your favorite variety and desired amount})
- 6 slices corned beef (thinly sliced)
- 1 cup sauerkraut
- 6 slices swiss cheese (thinly sliced)
- Toast bread.
- While bread is toasting, heat sauerkraut in saucepan on stovetop.
- Put toast on cookie sheet.
- Spread mayo and mustard on toast.
- Layer on the thinly sliced corned beef (to your desired amount).
- Put warmed sauerkraut on top of corned beef.
- Top with swiss cheese.
- Place open faced sandwiches under broiler until swiss cheese is bubbly and beginning to brown.
Hubby and I used our leftover St. Patty's Day corned beef for this sandwich. It was a winner. I used pumpernickel rye bread and dijon mustard.
This is an excellent sandwich--one of my favs to make at home. It really does need the caraway seeds in the rye bread. I used Thousand Island Dressing. Thanks, Bev, for an absolute keeper.