Recipes
Dill Kraut Reuben
Prep Time: 5, Cook Time: 10
Ingredients:
- 2 slices Rye
- ¼ lb corned beef
- ¼ cup Finallie Dill Kraut, drained
- 2 slices Swiss
- 2 tbsp Thousand Island dressing
- 2 tbsp water
Directions:
Warm skillet to medium heat. Add corned beef and kraut and heat through. Meanwhile, butter the outside of each slice of bread, and spread dressing on the inside. Remove warmed beef and kraut, set aside. Butter-side down, warm one piece of bread in skillet and top with a slice of Swiss. Add corned beef and kraut, the second piece of Swiss, and top with second slice of Rye. Toast on each side, about 3 minutes.
Jennifer –
I cant stop eating this!
Robert –
There is something about the fresh dill in this Sauer Kraut that makes my mouth water just thinking about it.
Jim Jeghers –
Worth every penny. I just need a dollop of it on my eggs in the morning and the bag lasts all month…that is unless my kid gets to it first.