Classic Corned Beef Reuben Sandwich on Rye, shown with Colcannon. Great Irish meal.

Recipe Idea: Classic Corned Beef Reuben Sandwich

Hi. It’s Lois, telling you about Don’s delicious Classic Corned Beef Reuben Sandwich.

What will you do with all that left-over Baked Corned Beef after St. Patrick’s Day has come and gone? Make a Reuben, of course! Because I wanted to update some of the pictures on Recipe Idea Shop, I made our Baked Corned Beef dinner on Saturday, a week early. Yesterday, we enjoyed Reuben sandwiches for supper, along with Colcannon, a delightful side dish of mashed potatoes mixed with fried cabbage, onions and bacon.

What a scrumptious supper. It does have lots of fat, salt and calories, though, so it’s a good thing we only eat this meal once a year!

Don had a Classic Corned Beef Reuben Sandwich and I had a Halloumi Gluten Free Corned Beef Sandwich. We used a bottled Thousand Island dressing, but I highly recommend that you make your own Russian Dressing because it is super good and easy to make. I just didn’t have time to do it yesterday.

You’re gonna wanna eat this. I know I do.

BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?

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Classic Corned Beef Reuben

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 1

Author Lois Carter Crawford

Ingredients

• 2 pieces rye bread
• 1 slice Swiss cheese
• 2-3 thin slices corned beef about 1/4 pound
• 1/4 cup sauerkraut drained
• 2 tablespoons Russianor Thousand Island dressing
• 2 tablespoons butter or margarine

Instructions

Method 1

1. Heat your panini griddle to about 300F degrees.
2. Butter one side of each piece of bread.
3. Lay the buttered side of one piece of bread on the grill.
4. Put one tablespoon of dressing on the inside of this slice of bread.
5. Top with cheese, corned beef and sauerkraut.
6. Spread the other tablespoon of dressing on the inside of the second piece of bread and place the bread on top of the sandwich.
7. Grill for about 5 minutes until everything is hot and the bread is toasty brown.

Method 2

1. Heat your open pancake griddle to about 300F degrees.
2. Butter one side of each piece of bread.
3. Lay the buttered side of both pieces of bread on the grill.
4. Put one tablespoon of dressing on the inside of each slice of bread.
5. Place the corned beef and sauerkraut in separate spots on the grill, warming them for about 2-3 minutes, turning them over to heat both sides.
6. Construct the sandwich: Top on slice of bread with Swiss cheese, corned beef and sauerkraut.
7. Place the second piece of bread on top of the sandwich.
8. Grill for about 2-3 more minutes until the bread is toasty brown on the outside and everything on the inside it warmed, turning the sandwich over halfway through.

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Classic Corned Beef Reuben Sandwich Nutrition Label. Each serving is one sandwich.

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