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Reuben Sandwiches

It is our family tradition to make these for dinner on Christmas Eve. For the past twenty or more years we have made these and root beer floats for our Christmas Eve feast. :-) It is quite an unusual, but tasty, combination!


12 tsp butter, softened
20 slices rye bread
1 lb swiss cheese, sliced thin
3 1/2 lbs. corned beef, sliced thin
1 1/2 lbs. sauerkraut, drained well
3/4 c. Thousand Island dressing


1. Butter each slice of bread and lay it butter-side down on a baking sheet. Top each one with a slice of swiss cheese and 2 slices of corned beef. To 10 of the 20 slices add sauerkraut to taste and a tablespoon of dressing, if desired.
2. Preheat a sandwich griddle or frying pan to medium heat. For each sandwich, transfer 2 sandwich halves (one with sauerkraut) to the griddle and cook, buttered sides down, until golden brown and hot enough to melt the cheese. Combine the halves.
4. Remove to the baking sheet until all sandwiches are done. Then if needed before serving, heat sandwiches through in the oven at 350F. Cut each on the diagonal, put them on a large platter and serve.