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?
Classic Corned Beef Reuben
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
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Heat your panini griddle to about 300F degrees.
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Butter one side of each piece of bread.
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Lay the buttered side of one piece of bread on the grill.
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Put one tablespoon of dressing on the inside of this slice of bread.
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Top with cheese, corned beef and sauerkraut.
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Spread the other tablespoon of dressing on the inside of the second piece of bread and place the bread on top of the sandwich.
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Grill for about 5 minutes until everything is hot and the bread is toasty brown.
Method 2
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Heat your open pancake griddle to about 300F degrees.
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Butter one side of each piece of bread.
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Lay the buttered side of both pieces of bread on the grill.
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Put one tablespoon of dressing on the inside of each slice of bread.
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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.
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Construct the sandwich: Top on slice of bread with Swiss cheese, corned beef and sauerkraut.
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Place the second piece of bread on top of the sandwich.
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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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Classic Corned Beef Reuben Sandwich Nutrition Label. Each serving is one sandwich.
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