24 February, 2016
The Mega ReubenPosted in : casserole, easy, family, fun, party, Reuben, sandwiches, sauerkraut, Uncategorized on by : Jeanette Rueb
As the boyfriend put it the other day, you either love the Reuben or you hate it, there’s not much middle ground. He and I both happen to LOVE Reubens. So much so, in fact, that we decided to make one big enough to feed us for at least a couple of days.
Some might call it excessive, others might call it obsessive…
We call it dinner.
It’s a Reuben in casserole form, like one big sandwich. It’s perfect for fanatics, parties, families, or competitive eaters. At the risk of being excessive, I’m going to show you how to make one of these beautiful monsters. Grab a bag of your favorite chips, and let’s get cooking!
6 slices rye bread, divided
1 pound corned beef, thinly sliced
1, 14.5 oz. can sauerkraut
4 cups Swiss cheese, shredded (I have words about this)
1 cup dill relish
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs
2 teaspoons caraway seeds
Before we begin, I’ve got a story regarding the Swiss cheese. I don’t know if it’s just a thing with the Henrietta Walmart, but I couldn’t find any shredded Swiss. None. You know what I had to do instead? I recruited another shopper and two deli workers and gathered opinions on how much cheese I’d have to buy to end up with about 4 cups of shredded cheese. Our decision was two pounds. You read that right. I bought a two-pound hunk of Swiss cheese from the deli and shredded it myself. Do you know how exhausting that is??
As it turns out, that was more cheese than I needed. Like, a lot more cheese. Looks like I’m going to be making tuna melts and grilled cheese for lunch this week.
Well, at least I have my 4 cups of grated Swiss. Let’s move on.
Preheat the oven to 350ºF and lightly grease a 9×11 baking pan. Grab four pieces of rye bread and cut them into cubes. If you have thin slices of rye to work with, use six slices for this and four for the topping. Shred up the remaining slices and put them in the food processor. Run it until you’re left with fine pieces. Save those for later. Spread the cubes along the bottom of the pan.
On top of the cubes, layer on half of the corned beef, followed by sauerkraut, pickles, half of the caraway seeds (1 tsp), and half of the cheese (2 cups). Cover that with another layer of the remaining beef, caraway seeds, and cheese.
In a medium bowl, whisk together milk, Thousand Island dressing, and mustard, and then beat in the eggs until combined. Pour this wet mixture over the giant sandwich and top with the breadcrumbs from the food processor.
Pop this baby in the oven and cook it for 40-45 minutes or until the center is set, the top is golden, and the mixture is bubbly. Serve up and enjoy!