Bone Suckin’ Rueben
By :
Nancy Blalock |
| On : | Category :
Beef, Bone Suckin' Sauce Mustard, Bone Suckin' Sauce Sweet Spicy Mustard, Dinner, Rueben
- 4 tbsp Bone Suckin’® Sweet Spicy Mustard
- 20 Corned Beef Slices
- 4 Rye Bread Slices
- 4 tbsp Water
- 1/4 cup Butter
- 2 Swiss Cheese Slices
- 1/2 cup Sauerkraut
- 2 tbsp Thousand Island Dressing
1 Small shallow bowl
1 Large skillet
Spread Bone Suckin’® Sweet Spicy Mustard over one side of 4 pieces of rye bread.
Slice 20 pieces of corned beef very thinly. Stack 10 pieces of corned beef on top of each other and curl the ends underneath, making a type of corned beef ball, repeat with 10 more slices.
In a shallow bowl, with 4 tablespoons of water, place the corned beef, seam side down, in bowl and microwave for 12 seconds on high.
In a large skillet, on medium high, melt half of the butter. When the butter is melted, add sauerkraut to the pan and sauté for 5 minutes (most of the juices will evaporate and some of the sauerkraut will be seared).
Divide into two servings and set on top of the bread with Bone Suckin’® Sweet Spicy Mustard.
Place the heated corned beef on top of the other piece of bread without sauerkraut and top with Swiss cheese. Put the tops and bottoms of sandwiches together.
Melt the remaining butter in the skillet and place the sandwiches in the skillet to brown the bread about 3-5 minutes per side.
Once the bread has browned, remove from the skillet, cut in half and serve hot with a kosher pickle. Enjoy!
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