Real Recipes From Real Home Cooks ®

hillbilly reuben

Recipe by
Barbara Miller
Mountain City, TN

I grew up walking the dirt roads of NE TN with my grandfather. We often walked a couple of miles to Mr. Tester's little one room country store in the Cracker's Neck Community where he lived. I always got a Bologna and Cheese Sandwich (just bologna, cheese and bread or cracker) and sat on the front stoop of the store to eat it. Over the years I've experimented with different ingredients for my childhood treat. This recipe for Hillbilly Reuben is just one of those variations. I hope you enjoy it as much as I do.

yield serving(s)
prep time 5 Min
cook time 5 Min
method No-Cook or Other

Ingredients For hillbilly reuben

  • 2 slice
    white bread
  • 1 slice
    american cheese
  • 2 slice
  • 1/4 c
    sauerkraut, canned
  • 4
    saltine crackers
  • 2 tsp
  • 1 tsp
    mustard, yellow

How To Make hillbilly reuben

  • 1
    On 1 slice of plain white sandwich bread (not round top) add the cheese slice. Remove any wrapping. Once long ago I left the plastic wrapper on an American cheese slice. It made for a very tough bite, LOL.
  • 2
    Top the cheese with the bologna. The bologna can be fried or straight from the package. Any bologna will do: thick, thin, German, garlic, pickled, beef, turkey, pork/chicken, etc. Remove any wrapping.
  • 3
    Crush the 4 saltine squares into a small bowl, add the mayo and mustard. Stir to combine and toss in the drained but not rinsed kraut.
  • 4
    Spread the cracker mixture over the bologna.
  • 5
    Top the sandwich with another slice of white sandwich bread. Serve

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