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Reuben Monte Cristos

By: Michelle Rhodes  
"In Arkansas City, Kansas, Helen Jay uses leftover corned beef for this twist on a traditional Reuben. She dips the sandwiches in egg and crushed corn chips before grilling them to crunchy perfection. 'These tasty sandwiches are great with a cup of soup,' she notes."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 107 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 eggs
  • 1 tablespoon milk
  • 2 1/2 cups corn chips, crushed
  • 8 slices rye bread
  • 1/2 cup thousand island salad dressing
  • 12 slices cooked corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, rinsed and well drained

Directions

  1. In a shallow bowl, beat the eggs and milk. Place chips in another shallow bowl. Dip one side of four slices of bread in the egg mixture, then in the chips. Place chip side down on a greased baking sheet. Spread with salad dressing. Top with corned beef, Swiss cheese and sauerkraut.
  2. Dip the remaining bread slices in egg mixture and chips; place chip side up on sandwiches. Cook on a medium-hot griddle until lightly browned, turning once.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by bjm58 
Excellent! I'm a big reuben fan, and this was a great twist on an old favorite. I am not a... MORE

 
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