Bone Suckin’® Rueben Recipe

Bone Suckin’ Rueben Recipe

Warm sandwich recipe

  • Author: Bone Suckin’® Sauce
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2
  • Category: Entree


  • Bone Suckin’ Sweet/Spicy Mustard, 4 Tbsp.
  • Corned Beef, 20 slices, sliced very thinly
  • Rye Bread, 4 slices
  • Water, 4 Tbsp.
  • Butter,1/4 cup
  • Swiss Cheese, 2 slices
  • Sauerkraut, 1/2 cup, more if needed
  • Thousand Island Dressing, 2 Tbsp.


  1. Spread Bone Suckin’ Sweet/Spicy Mustard over one side of 4 pieces of rye bread.
  2. Before cooking food, slice 20 pieces of corned beef very thinly. Stack 10 pieces of corned beef on top of each other and curl the ends underneath, making a type of corned beef ball, repeat with 10 more slices. In a shallow bowl, with 4 tablespoons of water, place corned beef, seam side down, in bowl and microwave for 12 seconds on high.
  3. In a large skillet, on medium high, melt half of the butter. When butter is melted, add sauerkraut to pan and sauté for 5 minutes (most of the juices will evaporate and some of the sauerkraut will be seared). Divide in two servings and set on top of bread with Bone Suckin’ Sweet/SpicyMustard.
  4. Place heated corned beef on top of other piece of bread without sauerkraut and top with Swiss cheese. Put top and bottoms of sandwiches together.
  5. Melt the remaining butter in skillet and place sandwiches in skillet to brown bread about 3-5 minutes per side. Once bread has browned, remove from skillet, cut in half and serve hot with a kosher pickle. Recipe serves 2.


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