Recipe of My Hot Rueben on Rye in 33 Minutes for Beginners

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, my hot rueben on rye. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

If you have leftover corned beef from St. Patrick's Day, this reuben sandwich recipe makes a great lunch! Corned Beef Reuben Sandwiches are my favorite, but.

My Hot Rueben on Rye is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. My Hot Rueben on Rye is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have my hot rueben on rye using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Hot Rueben on Rye:

1. Get 4 slice Deli style Angus Corned Beef (sam's)
2. Get 1 slice Swiss Cheese
3. Take 1 1/2 tsp butter
4. Make ready 2 slice Jewish Rye Bread, (toasted on one side of each slice of bread.)
5. Make ready 1 slice Bacon, (cooked) reserve bacon crease
6. Get 1/4 cup sauerkraut, (Rinsed)
7. Make ready 1 tsp brown sugar
8. Get pinch Lemon and Lime Juice, 1/8 tsp. each
9. Get dash Salt and Pepper, 1/8 tsp. each
10. Get 1 1/2 tsp Yellow Mustard or Dijon Mustard

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Steps to make My Hot Rueben on Rye:

1. Heat stove top to medium-Heat;
2. Fry bacon until crispy for crumbling…set aside.
3. In a small bowl mix together sauerkraut, crumbled bacon, brown sugar, lemon/lime juice, and salt and pepper.
4. Saute' 4 slices of corned beef for about 1 to 2 minutes.
5. Spread butter on both sides of each slice of rye bread and toast it butter side down…remove and set on plate toasted sides down.
6. Spread mustard on both sides of rye bread, then add hot sauted corned beef, then top with swiss cheese and hot sauerkraut mixture; put top half of rye bread on and gently press down. Slice and serve..

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