Mav's Reuben

 Recipe inspired by subscriber, Aiden!


  • Rye bread, two slices
  • Corned beef (prepackaged or homemade) - approx. three ounces
  • Swiss cheese, two slices
  • Sauerkraut (pickled cabbage) - any jarred brand you like! - approx. three tablespoons
  • Butter or olive oil
  • Thousand Island Dressing : bottled or mixed together. (Equal parts mayo, ketchup, and relish)

“Breaking out the cast iron, because I don’t want to mess this sandwich up.”

If you have one, great!  If not, a non-stick pan will do just fine.


1. Toast two slices of rye bread in a hot cast iron skillet, with olive oil or butter.  
2. Pile slices of corned beef and sauerkraut onto one slice of bread, and add slices of swiss cheese! (Trick to melt the cheese?  Add a lid!)
3. Toast it golden brown. (Less than I did)  
4. Spoon dressing into the sandwich once cooked.  
5. “Cut it diagonally - it just feels better.”  


“My dad was a Reuben guy - that sandwich is so good.  Reubens are weird, they have everything on them is kind of sour - everything together, it all compliments itself.  I’m telling you, if you like a Reuben sandwich, you’ll probably like a sauerkraut and sausage pizza.  It’s a solid 8 and a half!” - Mav


  • We have always made this dish for breakfast while camping. We call it Campfire breakfast.

    1 lb breakfast sausage (hot or mild)
    5 Medium Potato’s (slice them like you would for fried potato’s)
    4 large eggs
    Shredded cheese (however much you want and whatever kind you prefer)
    1 medium onion
    Salt, Pepper and Garlic to taste.
    Brown your breakfast sausage, keep the grease!
    Slice potato’s and add to the skillet with the grease.
    Scramble the eggs in a bowl
    Once the Potato’s are done, add in the sausage and eggs. Cook until eggs are done.. Top with Shredded cheese and enjoy.

  • its really simple just cook some rice and seak cut the steak up put it in the rice and the most important ingredients steak juice

  • Hi mav big fan and i know you would like this recipe its a pasta bolognese so these are the ingriedents : 2 cloves of garlic
    1 onion
    2 sprigs of fresh rosemary
    6 rashers dry-cured higher-welfare smoked streaky bacon
    olive oil
    500 g minced beef
    200 ml red wine
    1 × 280 g jar of sun-dried tomatoes
    2 × 400 g tins of plum tomatoes
    500 g dried spaghetti
    Parmesan cheese
    extra virgin olive oil

    Here is the method: Preheat the oven to 180ºC/350ºF/gas 4.

    Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.

    Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.

    Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.

    Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.

    Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.

    About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.

    Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.

    Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.

    Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

    By the way im 13 years old and im a good chef in the kitchen without help and instructions

    kenzie bonner
  • Scottish Beef Stew and Dumplings

    400g diced beef
    2 large potatoes – diced
    1 onion
    mixed veg (i use carrot and peas)
    glass of red wine
    olive oil
    scotch broth mix (red lentils, green split peas, yellow split peas, barley grain, barley flakes)
    beef stock
    tinned tomatoes

    peel and dice your vegetables
    load diced beef, onion, salt & pepper and olive oil into the pressure cooker, and saute until beef has browned
    deglaze pan with red wine, add in veg and stock, bring to boil, add in tinned tomatoes and scotch broth mix.
    cook for roughly 1 hour with lid closed.

    best served with dumplings (im sure you will find a dumpling recipe)

  • Ha e you ever had penutbutter fish….
    Hmu in a email.
    -Bowen Raetz

    William Raetz

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