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  • Corned Beef Reubens with Myra's Comeback Salad Dressing

    2 votes
    Corned Beef Reubens with Myra's Comeback Salad Dressing
    Prep: 5 min Cook: 15 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    I had leftover corned beef from St Patrick's day so I decided to make Swedish Rye Bread and make Reubens. I also liked the sound of Myra Byanka's Comeback Salad Dressing so this seemed like a nice opportunity to try it. The link to her dressing is provided. I served these tasty Reubens along side an easy to make Tomato soup.

    Ingredients

    • 4 large slices Swedish Rye bread. CES recipe link is provided.
    • 1/2 cup, Myra's Comeback Salad Dressing. CES recipe link is provided.
    • 8 oz corned beef, sliced
    • 4 slices, swiss cheese
    • 1 cup sauerkraut
    • 1/4 cup mayo

    Directions

    1. Coat bread slices with Mayo for grilling.
    2. Coat bread slices with Myra's Comeback Salad Dressing on second side.
    3. Add swiss cheese, corned beef, sauerkraut, second slice of cheese, then final bread slice.
    4. Grilled on griddle over medium low heat until nicely browned on both sides.
    5. Slice and serve with dill pickles and soup if desired.

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    Reviews

    • myra byanka
      myra byanka
      Yum. Your rye bread with a corn beef I have crocked, due to mature this weekend. I bake mine, unless I'm having cabbage.

      Goos idea with comeback sauce.
      1 reply
      • myra byanka
        myra byanka
        Oh, the soup looks great. Will try.

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