Baked Reuben Sandwich

By lindaauman

Serving Size: 1 Serving Calories450 ( Calories from Fat220), Total Fat24g (Saturated Fat10g, Trans Fat2g ), Cholesterol85mg Sodium1780mg Total Carbohydrate35g (Dietary Fiber3g Sugars5g ), Protein22g

Ingredients

• 2 cups Original Bisquick® mix
• 1 cup milk
• 1 egg
• 2 teaspoons caraway seed
• 1/2 lb sliced deli corned beef
• 1/4 cup deli-style mustard
• 3/4 cup shredded Swiss cheese (6 oz)
• 1 can (14 oz) sauerkraut, well drained
• 1/2 cup Thousand Island dressing

Details

Servings 6
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2 In medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.

3 Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 1 teaspoon caraway seed.

4 Bake uncovered 28 to 32 minutes or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing.

Serves 6

Deli-style mustard really makes this dish authentic, but yellow mustard or Dijon are great substitutes.

Serve cold potato salad alongside this hot sandwich for a great picnic-style meal.