Countdown to St. Patrick’s Day–corned beef reuben

We ran this last year on’s Grub for Guys and the time is upon us–St. Patrick’s Day. Yesterday I posted my Top 5 things you should eat on St. Patrick’s Day, and this sandwich was included in that.

Here is the reuben recipe, but it should only be a part of your personal menu over the next few days to soak up that green beer……

A good Reuben sandwich is one of the great things about leftover corned beef. It also doesn’t necessarily require leftover corned beef, as you’ll find out in the following recipe. The only thing we do suggest is that you should budget a lot of calories for this one. Either way, this is a satisfying, filling sandwich, perfect for lunch or dinner this time of year. And oh yeah, it goes great with beer.

2 slices rye bread
1 Tbsp. butter or margarine
1-2 Tbsp. prepared Thousand Island dressing (or make your own by mixing mayo, ketchup and sweet relish)
¼ cup prepared cole slaw
2 thin slices Swiss cheese
1/8 pound or 2-3 slices deli corned beef
Cooking spray

Heat a nonstick skillet over medium-high heat. Spray with cooking spray. Meanwhile, assemble the sandwich. Spread the butter or margarine on the outside of the two slices of bread, and the Thousand Island dressing on the inside of each slice. Put the cole slaw on one slice of the bread, and then top with a slice of Swiss. Put the other slice of cheese on the other slice of bread and top with the corned beef, and then put the two sides of the sandwich together. Gently ease the sandwich into the skillet, and cook for about 3-4 minutes or until the bread becomes brown and crispy. Flip the sandwich and cook another 2 minutes or until that side browns. You might want to cover the sandwich while cooking to make sure the cheese melts evenly. Slice and serve. Serves 1, but you can easily multiply this out to make more….and trust me, you might want to eat more than one.


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