The Reuben

St. Patrick’s Day is on the horizon. It starts with a traditional Corned Beef and Cabbage Slow Cooker meal. After that…the real fun begins. Corned Beef Grilled Cheese with Guinness Caramelized Onions,  Corned Beef and Cabbage Flatbread, Corned Beef and Cabbage Egg Rolls,  and Corned Beef Benedict.

Back to this deli favorite sandwich. An easy assembly of ingredients start with a good quality rye bread, a few slices of corned beef, swiss cheese, sauerkraut and Russian dressing. Butter the outside of the bread and grill in a cast iron skillet over medium-low heat until the cheese is melty and the bread has a nice toast.

Reuben Sandwich

Serves 4

2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut, drained
1/4 cup Russian Dressing

Russian Dressing (or Thousand Island)

Combine the following ingredients. Makes one-half cup.
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste

Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side.

Adapted from: SimplyRecipes