Bone Suckin’ Rueben

  • Yield: 2
  • Servings: 2
  • Prep Time: 15m
  • Cook Time: 15m
  • Ready In: 30m
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  • Bone Suckin’® Sweet Spicy Mustard, 4 Tbsp
  • Corned Beef Slices, 20
  • Rye Bread Slices, 4
  • Water, 4 Tbsp
  • Butter, 1/4
  • Swiss Cheese Slices, 2
  • Sauerkraut, 1/2 cup
  • Thousand Island Dressing, 2 Tbsp


Step 1

Spread Bone Suckin’® Sweet Spicy Mustard over one side of 4 pieces of rye bread.

Step 2

Before cooking the food, 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.

Step 3

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.

Step 4

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.

Step 5

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!

Featured in this Recipe

Bone Suckin' Sweet Spicy Mustard, 12 oz.

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