As long as I’ve known my husband Dan, he has loved a good Reuben Sandwich. When we first met, let me just say that I would not have touched a Reuben with its sauerkraut and Thousand Island dressing. Well, my tastes have come a long way since then. I used to be a pretty picky eater, but through Dan, I have been exposed to lots of different foods. I am not exaggerating when I say that Dan will eat just about anything. I am a largely self-taught cook and I’m sure Dan had to wade through some pretty bad food when we were first married, but I would never know it because he dutifully ate whatever was put in front of him. Gotta love him for that.
I would say that all 4 of our kids are terrific eaters. Sometimes they don’t eat a full serving of something, but they will at least try different foods. They don’t always like it, but I’m happy they try. I firmly believe they do eat as well as they do because we exposed them to different foods at a young age. I also never made one supper for Dan and myself and something different for the kids. Maybe I would tweak something a little bit, but if they wanted dinner, they would have to eat what the family was eating. It also helps that Dan and I are big kids at heart and we like kid-friendly food.
Now, getting back to the dip. Dan and I sometimes go to lunch at a really cool bar downtown here in Hutch. All of my Hutch friends of course know that I am talking about Carl’s Bar. We both love their Reuben sandwich. I like this dip because it tastes more like an authentic sandwich. Several versions of Reuben Dip are just canned corned beef mixed with mayo, sour cream, sauerkraut, and dressing, which I have been making different versions of for a long time. However, I like this recipe better because the ingredients are layered separately and not mixed together in a heavy mayo base. At the end of the recipe are directions for making this a casserole if you want to turn the dip into a meal!
- 1 pound sliced Corned Beef
- 1 (15 ounce) can Sauerkraut, well drained
- 2 cups (8 ounces) shredded Swiss Cheese
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons cocktail sauce
- 2 tablespoons pickle relish
- ½ teaspoon minced garlic
- Pumpernickel or Rye bread for serving
- Finely dice Corned Beef and place in the bottom of a 9 x 13 inch dish that has been sprayed with cooking spray. Top with the well drained sauerkraut, and then the Swiss cheese.
- In a small bowl, mix the mayo, sour cream, cocktail sauce, pickle relish and garlic.
- Spread evenly over the Swiss cheese in the dish.
- Bake at 325 degrees for 20-25 minutes.
- Serve with pumpernickel or rye bread squares.
- Cook's Note: You can also make this a meal. Cube about 8 slices of pumpernickel or rye bread and mix with ½ cup melted butter. Place on top of the mayo mixture. Bake at 350 degrees for about 30 minutes. You now have a Reuben Casserole!
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