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“This is great to serve after your St. Patty's Day feast when there are leftovers. Alternately, you can get thin slices of corned beef from the deli. I prefer to toast the rye bread and serve open face style. I suppose you don't have to toast the bread, but I like it that way. Enjoy!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can sauerkraut, squeezed until dry
  • 2 medium tomatoes, sliced and seeded, enough to cover the layer of sauerkraut, can omit
  • 8 ounces corned beef, I like to add up to 12 ounces
  • 2 cups swiss cheese, shredded
  • 4 -8 slices rye bread, toasted
  • thousand island dressing, bottled, homemade

Directions

  1. Preheat oven to 400°.
  2. Spray 8x8 pan with non-stick cooking spray.
  3. Layer bottom to top: sauerkraut, tomato slices, corned beef, top with cheese.
  4. Bake uncovered for 25-30 minutes or until bubbly and cheese is melted.
  5. Allow to cool 5 minutes before slicing into 4 servings.
  6. Serving suggestions: Toast rye bread and smear the toast with Thousand Island dressing) then top with rueben casserole
  7. OR: Top the open face sandwich with Thousand Island dressing.
  8. You don't have to toast the rye bread, but I sure like it that way.
  9. NOTE: you can make a quick & easy Thousand Island dressing by mixing equal parts of mayonnaise with bottle cocktail or chili sauce.

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