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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."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

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

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.
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.