Recipe by Chicagoland Chef du Jour
This is great to serve after your St. Patty's Day feast when there are leftovers. Alternately, you can get thin slices of corned beef from the deli. I prefer to toast the rye bread and serve open face style. I suppose you don't have to toast the bread, but I like it that way. Enjoy!
Top Review by MaMere
AWESOME recipe..I made this this afternoon, following the recipe exact. I then grilled some rye bread, had made some homemade coleslaw so served that on top w the thousand island dressing..YUM!! Thank you fo sharing this recipe.
- 1 (14 ounce) can sauerkraut, squeezed until dry
- 2 medium tomatoes, sliced and seeded, enough to cover the layer of sauerkraut, can omit
- 8 ounces corned beef, I like to add up to 12 ounces
- 2 cups swiss cheese, shredded
- 4 -8 slices rye bread, toasted
- thousand island dressing, bottled, homemade
Directions See How It's Made
- Preheat oven to 400°.
- Spray 8x8 pan with non-stick cooking spray.
- Layer bottom to top: sauerkraut, tomato slices, corned beef, top with cheese.
- Bake uncovered for 25-30 minutes or until bubbly and cheese is melted.
- Allow to cool 5 minutes before slicing into 4 servings.
- Serving suggestions: Toast rye bread and smear the toast with Thousand Island dressing) then top with rueben casserole
- OR: Top the open face sandwich with Thousand Island dressing.
- You don't have to toast the rye bread, but I sure like it that way.
- NOTE: you can make a quick & easy Thousand Island dressing by mixing equal parts of mayonnaise with bottle cocktail or chili sauce.