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Reuben Monte Cristos

 Reuben Monte Cristos
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.
4 ServingsPrep/Total Time: 25 min.


  • 2 eggs
  • 1 tablespoon milk
  • 2-1/2 cups corn chips, crushed
  • 8 slices rye bread
  • 1/2 cup Thousand Island salad dressing
  • 12 slices deli corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, rinsed and well drained


  • In a shallow bowl, beat the eggs and milk. Place chips in another
  • shallow bowl. Dip one side of four slices of bread in the egg
  • mixture, then in the chips. Place chip side down on a greased baking
  • sheet. Spread salad dressing on each slice. Layer each with 1 slice
  • corned beef, 1 slice Swiss cheese and 1/4 cup sauerkraut.
  • Dip the one side of the remaining bread slices in egg mixture and
  • chips; place chip side up on sandwiches.
  • On a large skillet or griddle, toast sandwiches over medium-high heat
  • for 4-5 minutes on each side or until bread is lightly browned and
  • cheese is melted. Yield: 4 servings.