This is such a fun dish. The flavors are unexpected and it’s a great way to use up the remnants of the big holiday dinner. Sometimes stratas can be too eggy for me. Basically it’s a flavor bomb between the ham, cheese, sauerkraut and Thousand Island dressing. It’s tangy and texture wise it’s right on.
When I was telling a friend about this dish, they said I couldn’t put eggs with sauerkraut. Um…apparently I could and it’s fabulous! You really don’t taste the eggs anyway…just all the other goodies.
Do you see all that cheese? Yep, it’s epic.
You really want the bread crispy so it can absorb all the liquids. Leaving out the bread overnight and staling it is another option but I like putting it in the oven to get the crispness I’m looking for.
Last layer of cheese before popping in the oven.
This is a great way to really enjoy the flavors of a Reuben sandwich, even when you don’t have corned beef.
One Year Ago: Slow Cooker Thai Chicken Noodle Soup
Three Years Ago: Tender Greens with Herb and Lemon Goat Cheese Crostini
Four Years Ago: Potato Chip Cookie
Ashley says
My husband would absolutely love this!
Cathy says
Thanks Ashley, it’s ridiculously good.
Gayle says
Oh YUM!
MaryAlice Ridgway says
I’ve saved this recipe because I knew I’d want to try it. We are both diehard fans of Reubens. THIS IS A KEEPER! So easy to make, SO good! It was so good with ham, I can hardly wait to try it again with corned beef or pastrami. One note: I misjudged the amount of bread I’d need, and ended up toasting in the toaster one piece of bread. Don’t do this. I had one soggy bite and I just know it’s from that piece of toaster-toasted bread. Follow the recipe. Thank you, thank you!
Mary Jo Smith says
Can leftovers be frozen?
Cathy says
I have personally never tried that.