Have Baked Reuben Will Travel

Our tournament hosts in Forestville take great pains to make sure the entire day is a positive experience for the participants and guests. Diane, is the queen of the kitchen and Lyle spends hours on manicuring the lawn and courts. 
Their home is located in beautiful rural southern tier of New York. 
Generally, I make the cajun baked beans for the events.  This time, I decided to bring baked reuben. 
That would be a non issue.  The recipe is simple, it is easy to transport, and a hit whenever I serve it.
It became an issue when we were invited back to central New York for the coming weekend. 
For some reason, I couldn't process that the Forestville tournament was the same weekend.  When I finally figured it out, we had already committed to the other event.
On Friday, we'll head EAST approximately 250 miles for the Saturday event.  Then, late Saturday evening, we'll head WEST for home; pick up the dish and head SOUTH for the hour and a half drive to the Sunday event.  We'll return home late Sunday night/early Monday morning, just in time to get ready to serve breakfast to the residents.
The logistics can be mind boggling.  Today, for example, Shop and Stock will head to the store to pick up what I'll need for this Thursday's lunch and next Monday's breakfast.  In the meantime, I'll be in the shop covering shifts for two of my volunteers who are in hospital.  Wednesday, is our pizza day in the shop.  That is always a lost day because we are so busy.  On Thursday, I'll make the dish to go while serving lunch and do laundry. 
Since I haven't fully unpacked from last weekend, it should be easy to get things put together and ready to head out on Friday. 
I have two easy recipes to share.  The baked reuben sounds labor intensive, but it doesn't take long to put it all together.
Baked Reuben:

Baked Reuben Sandwich 12 servings
4 cups Original Bisquick® mix
2 cup milk
2 egg
4 teaspoons caraway seed
1 lb sliced deli corned beef
1/2 cup deli-style mustard
1 1/4 cup shredded Swiss cheese (6 oz)
2 can (14 oz) sauerkraut, well drained
1 cup Thousand Island dressing
1.Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2.In medium bowl, stir Bisquick mix, milk, egg and 2 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.
3.Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 2 teaspoon caraway seed.
4.Bake uncovered 28 to 32 minutes or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing.
Makes 12 servings

Thursday's Special

Ham & Cheese Sandwich
1/4 cup butter, softened
 2 tablespoons prepared horseradish mustard
 2 tablespoons chopped onions
 1 teaspoon poppy seeds
 1 teaspoon dill seed
 8 slices Swiss cheese
 8 slices cooked ham
 8 hamburger buns
Directions
1. Preheat oven to 250 degrees F (120 degrees C).
2. Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
3. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.