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Bone Suckin’ Rueben

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Bone Suckin’® Rueben is a warm sandwich recipe

Bone Suckin' Rueben

 4 tbsp Bone Suckin’® Sweet Spicy Mustard
 20 Corned Beef Slicessliced very thinly
 4 Rye Bread Slices
 4 tbsp Water
 ¼ cup Butter
 2 Swiss Cheese Slices
 ½ cup Sauerkrautmore if needed
 2 tbsp Thousand Island Dressing
1

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

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.

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.

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.

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!

Nutrition Facts

Servings 2