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In Arkansas City, Kansas, Helen Jay uses leftover corned beef for this twist on a traditional Reuben. She dips the sandwiches in egg and crushed corn chips before grilling them to crunchy perfection. "These tasty sandwiches are great with a cup of soup," she notes.
This recipe is:
Quick
Originally published as Reuben Monte Cristos in Quick Cooking March/April 2003, p43
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Reviewed on Jul. 14, 2010 by linsvin
Not my favorite recipe for a twist on the classic Reuben sandwich. I found the recipe incorrect as to how many slices to assemble sandwich as to how many in the recipe. I thought it was a little dry with the crushed corn chips. 2 1/2 cups of crushed chips was way too much to use. Only used about a 1/4 of that. I really had high hopes of this being a winner...not.
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