Reubens

Posted on Mar 18, 2016
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Reuben

Reuben

Every year after St. Patrick’s Day I want to make reuben’s with the leftovers, and every year there are no leftovers.  Not this year because I hid some corned beef so Meathead wouldn’t eat it all.  I had enough for two loaded reuben sandwiches.  Finally, after all these years.

Reubens

When I was a kid, I loved reuben’s.  When we went to a local “joint” near Chicago called Harvey’s, I almost always ordered the reuben.  Mounds of corned beef, melty Swiss cheese and sauerkraut.  No sauce came on these and over the years I grew to like 1000 Island dressing on my reuben.  I think sauce is a preference or a regional thing.

Reubens

Reubens

I don’t know why I waited for leftover corned beef to make these, I certainly could buy good corned beef at the store or a deli.  After making these two reuben’s, I am definitely going to make them more often.  Hope you had a great St. Patty’s Day, and if by chance you still have some corned beef, make a reuben, you won’t be sorry.

Best 🍀 Kelly

Reuben

Reuben

Reubens

Makes 2 sandwiches

Ingredients

  • 4 slices dark rye or marble rye bread
  • Butter, softened
  • 4 slices Swiss cheese
  • Thinly sliced corned beef, about a ½ lb. or more, your preference, the more the better, I say!
  • Good quality sauerkraut, rinsed and drained (I prefer the kraut in bags in the refrigerated section)
  • Optional: 1000 Island dressing, Russian dressing, Fry Sauce, or whatever (I used horseradish cream sauce I had leftover, perfect!)

Instructions

  1. You’ll need two skillets.  In one skillet, place the corned beef and heat, flipping occasionally until heated through and some pieces are lightly browned and crispy.  Push the corned beef to the side and add a large mound of the rinsed and drained kraut.  Heat and flip the mound a couple times.
  2. Meanwhile, butter one side of each piece of bread and place on a heated grill pan.  Top each slice with 1 slice of Swiss cheese.  The bottom should get nicely toasted, but not burnt, and the cheese should start to melt.
  3. Pile corned beef on two slices of grilled bread/Swiss.  Top with a generous amount of sauerkraut.  Add sauce of choice, or not, and then top with remaining two slices of bread/cheese.  Heat on low and cover with a lid if you can to make sure it’s all melty.
  4. Cut in half and serve.  We had baked sweet potato wedges with ours, more stuff to dip in the horseradish sauce! Enjoy.
Reubens

Reubens

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