One of my favorite meals when I was younger was corned beef. We didn’t have it all that often – maybe once or twice a year – and I looked forward to it. But just as good as the original Irish Dinner – corned beef, potatoes, carrots, and cabbage – was the thing that we always, always made with the leftovers: Reuben sandwiches. To this day, when I plan to serve corned beef, I make sure I have all the fixings to make Reubens with the leftovers.
What you need:
- leftover corned beef, thinly sliced (or you can buy it pre-sliced from the deli)
- Swiss cheese, thinly sliced
- sauerkraut, well-drained
- spicy brown mustard, Dijon mustard, or Thousand Island dressing
- rye bread, sliced (with or without caraway seeds, your call)
- griddle or panini press
- cutting board and knife
Time: 20 minutes.
Serves: Depends on the amount of corned beef you have left over.
Multiplying the recipe: You can scale this recipe to whatever amount of corned beef you have.
On a clean work surface, lay out the bread slices in pairs. On one piece of each bread pair, spread mustard or dressing. Add corned beef and cheese. Top with sauerkraut. Top with the remaining bread slices. Spread the top slice with butter.
Heat a griddle over medium-high heat (or preheat a panini press).
When griddle is hot, place sandwiches in the pan, buttered side down. Immediately lower the heat to medium. Butter the tops of the bread slices.
Cook for 5 or so minutes, until the bottom slice of bread is toasty and golden. Flip over and continue to cook another 5 or so minutes, until the cheese is melted and the bottom slice of bread is toasty and golden. If the bread starts to get dark before the cheese melts, lower the temperature and cook for 1-2 more minutes.