Sometimes it’s tough to come up with a good meal to cook for a football Saturday (or Sunday), especially when it still feels like summer. There’s just something wrong with making a crock pot full of chili or a spicy rotel dip when it’s 90° outside. So for the opening weekend of college football, we decided to make some mini-reuben sandwiches:

While this might not be as cheap as throwing some Velveeta into a crock pot with some cans of diced tomatoes, it’s certainly a crowd-pleaser.

Ingredients

• 2 bags of potato rolls
• 1 lb. sliced corned beef
• 1.25 lbs. sliced Swiss cheese
• 1 can sauerkraut, drained
• 1 bottle Thousand Island Dressing

Instructions

1. First, use a long knife to cut the sheets of potato rolls in half, but be careful to leave the top and bottom halves intact.
2. Put the bread on a baking sheet, cut-side up, and toast in the oven.
3. While the bread is browning in the oven, sauté the drained sauerkraut in a nonstick skillet to cook off the excess liquid.
4. Once the bread is browned, spread a thin layer of thousand island dressing on each side.
5. On the bottom half of the bread, layer the sliced corned beef.
6. On the top half, spread the sauerkraut and top with the sliced Swiss cheese.
7. Bake both halves in the oven on 350° until the meat is heated through and the cheese starts to melt. I actually set the oven to broil (with the oven door cracked) at the very end to crisp the meat and make the cheese bubble.

Once everything is finished cooking, use another baking sheet to fold the top halves of the sandwiches onto the bottom halves and cut the rolls into individual servings. Keep the mini-reuben sandwiches warm in the oven, but try not to toast them too much or else the crust will get hard.

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