When It Comes To Classics, A Good Ol’ Reuben Sandwich Never Fails To Hit The Spot

Something old yet something new! This is a great way to make the family enjoy an old fashioned sandwich as a great dinner!

Here Is How You Do It…

The Ingredients To Gather:

5 to 6 slices of rye bread, divided

3/4 pound thinly sliced corned beef or pastrami (shaved)

1 cup rinsed and well-drained sauerkraut

3/4 cup dill pickles, chopped

1 teaspoon caraway seeds

4 cups Swiss cheese, shredded

3 eggs

1 cup milk

1/4 cup prepared yellow mustard

1/4 cup Thousand Island salad dressing

The Step By Step Directions To Follow:

Preheat your oven to 350 degrees and butter a deep baking dish. (I used an 11×9)
Cut about 1/2 of the Rye bread into cubes so you have about 2 cups of cubes. Place evenly in the bottom of the baking dish. Over the bread, put about 1/2 of the corned beef. Make the layers in this order:
Sauerkraut, Pickles, Caraway seeds, 2 cups cheese, and then the remaining corned beef then the remaining cheese.
Now, with a wire whisk, beat the milk, dressing, mustard and eggs until well blended.
Make 1 cup of bread crumbs using a food processor (or as I do by hand and a rolling pin in a zip lock bag)
Evenly sprinkle on the top of the casserole.
Now just bake for about 40 minutes or it's set in the center.