 What to do with leftover corned beef? Try Reuben sandwiches. |  Corned beef and cabbage |
Every year on St. Patrick’s Day, I prepare corned beef and cabbage. I look forward to it because I only make it once a year. Spicy beef, boiled potatoes, tender carrots, and fresh cabbage make a great combination of flavors and textures. I also look forward to the leftovers for Reuben sandwiches, another favorite. This glorified grilled cheese sandwich includes slices of corned beef, Swiss cheese, and a layer of sauerkraut. I like to spread on Thousand Island Dressing, too.
Reuben Sandwiches
8 slices rye or whole grain bread
Approximately 3 tablespoons soft butter or margarine
4-8 slices corned beef, depending on size
4 slices Swiss cheese
Approximately ½ cup sauerkraut
Heat a large skillet or griddle on medium. Meanwhile, assemble sandwiches. Spread butter or margarine on one side of each slice of bread. Place buttered side of bread down on plate. Place corned beef, 1 slice of cheese, and a thin layer of sauerkraut on a slice of bread. Top with a slice of bread, buttered side out, to complete the sandwich. Repeat to make 4 sandwiches.
Place sandwiches on the preheated skillet, no oil needed because the butter or margarine will keep the bread from sticking to the skillet. Fry just a few minutes, until lightly browned; then carefully turn over, keeping the sandwich filling intact. Fry second side until lightly browned. Serve warm. Yield: 4 sandwiches
Reuben Sandwiches
8 slices rye or whole grain bread
Approximately 3 tablespoons soft butter or margarine
4-8 slices corned beef, depending on size
4 slices Swiss cheese
Approximately ½ cup sauerkraut
Heat a large skillet or griddle on medium. Meanwhile, assemble sandwiches. Spread butter or margarine on one side of each slice of bread. Place buttered side of bread down on plate. Place corned beef, 1 slice of cheese, and a thin layer of sauerkraut on a slice of bread. Top with a slice of bread, buttered side out, to complete the sandwich. Repeat to make 4 sandwiches.
Place sandwiches on the preheated skillet, no oil needed because the butter or margarine will keep the bread from sticking to the skillet. Fry just a few minutes, until lightly browned; then carefully turn over, keeping the sandwich filling intact. Fry second side until lightly browned. Serve warm. Yield: 4 sandwiches
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