Name: Classic Corned Beef Reuben
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 1
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 Russian or Thousand Island dressing; 2 tablespoons butter or margarine

Try this Classic Corned Beef Reuben Sandwich on Rye for St. Patrick’s Day. That would mean you will have to make your Corned Beef earlier in the week, though, wouldn’t it? No worries. We tell you lots of ways to make it.

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

The Classic Corned Beef Reuben Sandwich satisfies.

Did you know that the Classic Corned Beef Reuben Sandwich doesn’t come from Ireland? People from Ireland do not traditionally eat corned beef and cabbage on St. Patrick’s Day.

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! Rye bread, cheese, corned beef, sauerkraut and Russian Dressing. Such a terrific sandwich.

We added some Colcannon and called it supper. Both the sandwich and the side dish 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.

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Classic Corned Beef Reuben Sandwich Recipe

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 Russian or Thousand Island dressing
2 tablespoons butter or margarine

Instructions

Method 1

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

Method 2

Heat your open pancake griddle to about 300F degrees.
Butter one side of each piece of bread.
Lay the buttered side of both pieces of bread on the grill.
Put one tablespoon of dressing on the inside of each slice of bread.
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.
Construct the sandwich: Top on slice of bread with Swiss cheese, corned beef and sauerkraut.
Place the second piece of bread on top of the sandwich.
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.

https://recipeideashop.com/classic-corned-beef-reuben/

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Recipe Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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

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St. Patrick’s Day is Coming. Good! Make a Classic Corned Beef Reuben Sandwich. #classiccornedbeefreuben; #cornedbeefreubensandwich; #cornedbeefsandwich; #reubensandwich; #irishrecipes; #recipes; #recipeideashop

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Classic Corned Beef Reuben