This one may not be best for a barbecue but it’s so delicious that I can’t resist sharing it with my readers. If you like traditional Reuben sandwiches, you’re going to love this variation.
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained. I don’t rinse I think it takes away the flavor of the Kraut but it’s completely up to you.
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
Preheat your oven to 400 degrees F (200 degrees C). Spread the bread cubes in the bottom of a 9×13 inch baking dish. Spread the sauerkraut evenly over the bread cubes and then layer the beef strips over the sauerkraut. Pour dressing over the entire mixture. Spray aluminum foil with cooking spray and use to cover the baking dish, sprayed side down. Bake in the preheated oven for 25 to 30 minutes. Remove the cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until the cheese is melted and
I’d suggest you save this recipe for one of those rainy days when you just can’t go on a picnic or barbecue in your back yard. Enjoy!
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