July 11th, 2008 Edition
One of my favorite sandwiches in the whole world is the Reuben, specifically from d'Bronx Deli in Westport (I hear they have a new location in Overland Park). Because I love this sandwich so much, I have found a recipe that will let me eat it every day of the week without spending tons of money. It's called The Reuben Casserole! Simple, easy to prepare, reheats great, and oh so tasty.
(click to enlarge)
The Reuben Casserole
4 C sauerkraut, drained (16 oz. can)
1/2 C onion chopped (one small onion)
1/2 C parsley, chopped
1 1/2 t caraway seeds
2 C swiss cheese, shredded
1 1/2 lbs corned beef, cooked and thinly sliced (from your grocer's deli)
1/4 C thousand island dressing (I am sure I used twice that much)
4 C rye bread, cubed (1/2 inch)
1/2 C butter, melted
Combine sauerkraut, onions, parsley and caraway seeds in a bowl; mix well. Layer mixture in the bottom of a 9 x 13 inch pan.
Next layer is the corned beef.
Sprinkle 1 cup shredded cheese on top of mixture. On top of cheese, spread 1/4 cup (or more to your liking) thousand island dressing.
Toss together rye bread and butter and sprinkle over dressing. Top entire casserole with 1 cup shredded cheese.
Bake 375 degrees for 35 minutes.
See how easy that was?