• 1 min read

We’ve all had traditional Reuben sandwiches, but we think using Rays Country Ham is better than corned beef!  Historians differ on the origin of this sandwich’s name and creator… but one thing is certain.  Although it’s been associated with St. Patrick’s Day (because of corned beef and cabbage), it did not originate in Ireland.   Give our Reubens a try and let us know what you think.  They’re a little messy, but that usually makes for real good eats.

  • Makes 4 sandwiches

    1-8 ounce pkg Rays Country Ham breakfast slices
    4 tablespoons butter, divided
    8 slices rye bread (we used rye-pumpernickel swirl)
    1-14 ounce can Bavarian-style sauerkraut, drained
    8-ounce block Irish cheese (from deli case) or Swiss
    about ¾ cup thousand island dressing

    Preheat oven to 400F.

    Melt 2 tablespoons of butter in a skillet over medium heat. Cook ham slices for about 2 minutes per side.  Remove and add remaining butter to melt in the skillet.

    Dip 1 side of all pieces of bread in the melted butter.

    Place 4 buttered sides down on a baking pan and lightly spread each with dressing.
    Layer with cheese, cooked ham, sauerkraut, a generous dollop of dressing, and another layer of cheese. Top each with the other slices of buttered bread, buttered side up.

    Bake in the oven for about 5 minutes until the bread is crispy and the cheese has melted.

    Eat immediately.