One of my favorite sandwiches – born in the early 1900’s – is the Reuben. Traditionally, Reubens are made with 1000 Island Dressing and I don’t really care for it – but I LOVE mustard (the Dijon kind – keep that yellow stuff away from me!). With St. Patty’s Day coming up tomorrow a Reuben will be perfect for your left over corned beef.
- 3/4 lb corned beef
- 1-15 oz can of sauerkraut
- 8 slices Swiss cheese
- Spicy Dijon mustard
- 8 slices Rye bread
How to Make Them
- Brown sauerkraut in a saute pan until dry
- Butter one side of each slice of rye bread
- Lay one piece of bread in a cold frying pan butter side down and spread Dijon mustard over the top
- Add three slices of corned beef
- Pile high with the browned sauerkraut
- Add two slices of Swiss Cheese
- Top the sandwich with the other piece of buttered bread, buttered side up
- Cover with a lid and turn burner on low
- Cook until golden brown and then flip to cook the other side
- Keep covered until cheese is melted
- Makes 4 sandwiches
- I like to start off with a cold frying pan because it allows you to get a nice golden brown on the bread without burning it AND it gives the cheese enough time to melt. If you are making more then one sandwich check out the next hint below.
- If you are making these for your whole family, saute the sauerkraut and warm the corned beef in the microwave or oven (be careful not to dry it out). Lightly toast the bread in the toaster and make the sandwiches on a baking sheet. Before adding the sauerkraut place the sandwiches under the broiler to melt the cheese. Add the sauerkraut and the top slice of lightly toasted bread.