Saint Patrick’s Day has come and gone. Dinner of corned beef, cabbage and potatoes was enjoyed by the whole family. Now there are left-over's just sitting in the refrigerator. What to do will all that left-over corned beef? A simple solution is to prepare a Reuben sandwich. A Reuben is a meal between slices of rye or pumpernickel bread. This hot sandwich is another way to use up all that corned beef without everyone thinking dinner is a repeat of the other day.
- 8 slices of rye or pumpernickel bread
- 8 ounces of cooked and warmed corned beef sliced thinly
- 4 tablespoons of Thousand Island dressing
- 4 slices of Swiss cheese
- 1 cup of sauerkraut, heated and drained well
- Coat a large frying pan lightly with your favorite non stick cooking spray.
- Spread a layer of Thousand Island dressing over half the slices of bread.
- On the dressing side add a slice of Swiss cheese, then top with equal portions of corned beef and sauerkraut and top with the other slice of bread.
- Then either pan fry or grill both sides of the sandwich for about 1 minute on each side or just until the cheese has melted in and the bread has a golden brown coloring with a slightly toasted texture.
- Serve immediately while the sandwich is still hot.
- Serve with a side order of French fries or a handful of potato chips.
- A small lettuce salad on the side makes a full and satisfying meal.
© 2013 Beverly Mucha / All Rights Reserved
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