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Baked Reuben Sandwich

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Peggy Snyder of Springfield, 2nd Place, 2013 IL State Fair

Ingredients:
2 cups Original Bisquick mix
1 cup milk
1 egg
2 teaspoons caraway seeds, divided
3/4 pound deli-style corned beef
1/4 cup honey mustard
3/4 cup shredded Swiss cheese
1 (14 ounce) can sauerkraut, well drained

Directions:
Preheat oven to 400 degrees F. Spray 8-inch square glass baking dish with cooking spray.

In a medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of caraway seeds with a fork until blended.

Spread one cup of batter into baking dish. Brush corned beef with mustard; layer on top of batter in baking dish.

Top evenly with cheese and sauerkraut. Sprinkle with remaining caraway seeds.

Bake uncovered for 28 to 32 minutes or until light golden brown and center is set.

Let stand for 5 minutes before cutting.

This recipe aired August 26, 2013. Baked Reuben Sandwich


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