That sounds like a good idea, maybe a nice stout rye or wholewheat sourdough.
A delicatessan made a “Reuben Casserole” which was basically all the ingredients of a reuben sandwich - corned beef, dressing, sauerkraut on rye bread and somehow baked into a cassserole, but even that good rye deli bread was a soaked slimy mess underneath.
However, there is an exceptionally good recipe out there for Reuben Dip; served with the little rye or pumpernickel bread slices…yum!
My dad makes a Reuben pizza: Caraway rye crust, Thousand Island dressing instead of sauce, shredded Swiss cheese, sauerkraut, and shredded corned beef. Serves it with dill pickle spears.
Bacon and egg pie - Get some puff pastry, line a pie dish with it. Microwave some bacon. Get some eggs, mix them together. Lay the bacon in the pie dish, (maybe add a few slices of tomato) and pour the egg in, put some pastry ontop for the lid, cook.
Savoury mince - Mince, water, wostershire sauce, tomato sauce, bbq sauce, carrot, onion zuchinni, peas, corn, potato, cook. Then thicken with gravy powder (served on bits of toast or over rice)
Spaghetti Jaffles - spaghetti with sauce put into a jaffle.
What’s a jaffle?
A lot of what people are describing reminds me of a favorite plebian dish of Egypt, kushari. I’ve made it a couple times at home, and it’s— OK, just kind of meh. On the plus side, it’s a cheap, filling, nutritious carb-load. But for that genre of dishes, please give me a good delicately fragrantly spiced bāsmatī *khicṛī *any day. *Khicṛī * rules.
my mother and her siblings ALL refuse to eat any cooked tomato foods becasue of eating this when young. they all described it as slimy.
apparently it is a cast iron dohickey for toasting sandwiches.
Thanks. I’d never heard of those before (not a camping fan at all).
Mum would sometimes make corned beef fritters, chunky rectangles of corned beef dipped in batter and deep fried. I dread to think how calorific they were. I’ve never seen these crispy, salty, greasy, juicy delights anywhere except inside my mum’s kitchen in the 70s and 80s. Sigh.
They were apparently popular* among Allied POWs during WWII. Brickhill mentions them more than once in his book The Great Escape.
*Of course, this could have been because there was little else to eat in POW camps. 
I bet jalapeno jelly would taste good on those.
I used to mix my Mac and cheese with tuna, chopped onion and chili powder.
Another good one was garlicky couscous topped with tuna or salmon with grated cheddar melted over it.
I sauteed diced red potatoes with mushrooms and green onions then melted cream cheese into it and stirred in fresh spinach.
I haven’t made any of these in a while because I had to cut the carbs, but I’m craving the last one now.