Sort Of A Rueben

C80DEB4E-F8CA-4C9F-9E3C-14027187D782Decided to get creative with my lunch today, spaghetti for supper so I wanted something different for lunch. Had some leftover back bacon from supper last night so wanted to use it. Fried egg sandwich was one idea, so was an omelette but both just didn’t seem right. Grilled bacon and cheese I had last time I had leftover back bacon so didn’t want to duplicate that lunch. Since it’s bbq season and hotdogs are a favourite of mine you will always find sour kraut in my fridge. A rueben sandwich is one of my favourite sandwiches, which is corn beef or pastrami, sour kraut, cheese, and thousand islands dressing. So since I consider recipes as starting points I played with the rueben idea. This turned out actually a way better than I thought it would. I ended up with a great sandwich that I will definitely make again. I think it would even work great with streaky bacon

Leftover back bacon

About 2 tablespoons of sour kraut, you need to squeeze the liquid out of it.

Slices of mozzarella cheese

Thousand islands dressing


2 slices of rye bread

Heat bacon and sour kraut in the microwave for about 40 seconds. Spread each slice of bread with thousand island dressing. Cover 1 slice of bread with mozzarella cheese, add the bacon then the sour kraut and then more mozzarella cheese, top with other slice of bread. Preheat a frying pan on medium heat with butter. Put the sandwich in, cover and cook for about 3 minutes, turnover and press down, cover and cook for another 3 minutes.

About Graham Stewart

This is me on a bad day.
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6 Responses to Sort Of A Rueben

  1. Oh, I didn’t want to like this but the sandwich looked too good. I’m a ‘Reuben purest’ so when you started to deviate, I flinched. But you have that rare ability that allows you to stretch away from a recipe while still maintaining the integrity and spirit of its source.

  2. Geri Lawhon says:

    I love a Rueben, and since bacon goes with everything, it looks like a winning combination. Thank you for the recipe.

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