Bob Evan's Reuben

"I got this recipe off of a recipe card at Bob Evans years ago and have kept it in my recipe collection. It is a yummy twist on a favorite of mine and is very easy to make!"
 
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Ready In:
30mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • In medium skillet crumble and brown sausage with onions over medium heat.
  • Drain drippings, remove sausage mixture from skillet and drain on paper towels.
  • Transfer to mixing bowl.
  • Add sauerkraut, mayo, ketchup, mustard and cheese. Mix together well.
  • Spread approximately 1/3 cup filling on each bread slice until mixture is finished; cover with second slice to make sandwiches.
  • Lightly butter the outside of each sandwich and brown on griddle over medium heat until cheese is melted and bread is toasted.
  • Top with Thousand Island dressing if you like, or serve as is!

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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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