FRIDAY NIGHT: Partly cloudy with near steady temperatures and patchy fog through the late night hours. Low: 34. Winds: South 10-15 mph.
SATURDAY: Partly sunny, breezy and mild. High: 55. Winds: South 10-15 mph, gusting to ...
For even more recipes, View Our Recipe Archives
Baked Reuben Sandwich
Made by: Peggy Snyder of Springfield, 2nd Place, 2013 IL State Fair
2 cups Original Bisquick mix
1 cup milk
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
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.