Reuben with French Onion Soup

Joe and I go to Ray's Place  in Kent, OH quite a bit, and many times we order the same thing. They have all kinds of great Americana, but the Reuben and French Onion Soup take the cake... So I decided to recreate our favorite Ray's Place item with a couple of personalized mods (crispy multigrain bread instead of Ray's soft pumpernickel, or the traditional rye).

Reuben:

• 1/2 lb of corned beef
• 1 loaf multigrain bread, sliced thick
• 1/2 c sauerkraut, squeezed
• 2 slices provolone cheese
• 4 T thousand island dressing
• 1 T butter

French Onion Soup:

• 1 can Progressive French Onion
• 2 end slices of the multigrain bread
• 2 thick slices of provolone cheese

1. Preheat oven to 350. Butter 4 pieces of bread and place on a baking tray butter side down. You'll use these for the sandwiches. Don't butter the heels and place them on the tray with the thick slices of cheese on them. Put the baking tray in the oven for 10 minutes.
2. On a skillet, lay the sauerkraut on halt, and the corned beef (kind of crinkled up) on the other half. Cook these for 5 minutes on medium-low before flipping the corned beef. Then add the thin slices of provolone to the corned beef and let it melt.
3. Bring the french onion soup to a boil in a small pan over medium heat.
4. Once the bread is done, put the sandwiches together with the buttered side (now-crispy side) on the outside. Generously lather thousand island dressing onto the bread, then add the beef, then sauerkraut and top with the other bread.
5. Put the cheesey crouton into a bowl and pout the soup over it.

ENJOY! This was so yummy, quick, and easy! Serve with a cold beer :)