When it comes to classics, a good old Reuben sandwich never fails to hit the bull’s eye.
6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 can of sauerkraut
4 cups Swiss cheese, grated
1 cup dill pickles, chopped
1 cup of milk
1/3 cup Thousand Island Dressing
1/4 cup mustard
3 large eggs
2 teaspoons of caraway seeds
Preheat the oven to 350º F and lightly grease a 9×11 inch baking dish with butter or nonstick spray.
Take four pieces of rye bread and cut them into cubes. Place the rest of the bread in the food processor, pulse until fine breadcrumbs form and set aside.
Cover with the remaining beef, cumin seeds and cheese.
In a medium bowl, whisk together the milk, salad dressing and mustard, then add the eggs, beating until well blended.