Recipe by Manda
My family loves Reuben's, so this is a fave munchie around here. It is also good served with crackers if you don't want to do the whole bread thing. Great party food!!
Top Review by keen5
We all love Ruebens, so I am really sorry to say that we did not care for this very much. We had game night at my mom's on Saturday. There were 5 of us. My sister-in-law took this from my recipes I had printed out and brought it. She followed the recipe exactly. Everyone tried it and no one rated it above a 1 star, except me. I felt it was worth 3, so I decided to hit in the middle and give 2. I felt it would've been better warm, since I've never had a cold Rueben sandwich. My mom tried a bit of it heated in the microwave and said it was a little better that way, but she wanted no more. I thank you for the opportunity to try your recipe, but unfortunately it just wasn't for us.
- 1 (16 ounce) container sour cream
- 1⁄2 cup thousand island dressing
- 1⁄4 cup sliced green onion
- 8 (2 cup) ouncesshredded swiss cheese
- 8 ounces deli corned beef, cut into bite-size pieces
- 1 (8 ounce) can sauerkraut, drained
- 1 1⁄2 teaspoons caraway seeds
- 1 (1 lb) loafunsliced pumpernickel bread or 1 (1 lb) loaf rye bread or 1 (1 lb) loaf sourdough bread
- fresh vegetables (, celery, carrots, cukes, etc.)
Directions See How It's Made
- In large bowl, stir together all ingredients except bread and veggies.
- Refrigerate at least 2 hours.
- Cut thin, lengthwise slice off of top of bread.
- Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell.
- fill with dip.
- Serve with reserved bread and veggie dippers.