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   When we made Reubens often Carol wouldn't feel like eating the whole sandwich, which led us to the idea of doing sandwiches as bowls where you could eat as much as you want or have more or less of one ingredient. We do this with several sandwiches sometimes and enjoy it just as much. Few people know the Reuben sandwich was invented in Omaha, Nebraska in 1925 as a toss-together with ingredients on hand. 

                   Reuben Bowls
                            Bill and Carol
deli counter corned beef
sauerkraut
rye bread
Swiss cheese
Thousand Island dressing

Instructions

For this recipe we use lunchmeat corned beef from the deli counter, but it's better with leftovers from a St. Patrick's Day meal.

Start with buttering both sides of the rye bread and grilling until golden brown. Remove and cut into 1 inch squares.

Next add the lunchmeat corned beef cut as shown in photo with some butter. Cook stirring until it changes color and starts to crisp a little. Add to bowl. Sauerkraut can be cooked separately or just add to the hot pan. Use shredded Swiss or cut into smaller pieces and mix into bowl. Heat in microwave to melt cheese.

If you want to make the Thousand Island dressing all you need is mayonnaise, ketchup, and sweet pickle relish. Mix to taste, usually around 4 Tbs mayo, 1 Tbs each ketchup and relish.