It has probably been 20 years since I’ve had a Reuben Sandwich, but St Paddy’s Day happens every year, so this year I decided on Reubens from the left over corned beef. So glad I did, although it did take a little thinking, but not a lot of cooking.
Ingredients
- 6-8 thin slices of corned beef
- 1 cup sauerkraut
- 4 slices swiss cheese
- 1/4 cup Russian dressing
Instructions
- Gather all the ingredients before starting the recipe.
- Slice the corned beef into very thin slices. Cut 1/2" thick slices from a rustic loaf of bread.
Dressing and Other Sandwich Ingredients
- Either use bottled Russian dressing, or make your own. If making, combine 3-4 tablespoons of ketchup, 2-3 tablespoons of mayonnaise and 2 tablespoons of sweet relish. Stir to combine. Season with salt and pepper. Set aside until ready to use.
- Transfer sauerkraut to a colander to drain most of the juices and then transfer to a microwave proof bowl and heat on high for 1 minute. Remove and set aside.
- Transfer thinly sliced corned beef to a microwave safe dish and heat on high for 30 seconds. Remove and set aside.
Toasting and Assembly
- Pre-heat broiler.
- Place sliced bread on an aluminum foil lined cookie sheet. Place sheet on highest rack under the broiler and toast until the first side of the bread is nicely browned. Remove one slice of bread for each sandwich, and return the other slice to the broiler and toast the second side.
- You should have one slice from each sandwich toasted on both sides, and the other slice of each sandwich only toasted one one side. Remove bread from oven.
Assembly
- Spread a thin layer of Russian dressing on the toasted side of the bread.
- Top dressing with warm corned beef.
- Top beef with sauerkraut and finally top sauerkraut with 2 slices of Swiss cheese.
- Top the sandwich with the un-toasted side of sliced bread face up and place the sandwich under the broiler until the un-toasted bread becomes golden brown and the cheese has melted.
Serving
- Serve with slices of dill pickle.
