Reuben Sandwiches

I made Reuben sandwiches with the leftovers from my corned beef. Chris and I absolutely loved these sandwiches. We had them with leftover cabbage and potatoes on the side, but could barely eat any of the veggies because the sandwiches were so filling!! I almost hate to say it because the corned beef and cabbage was so good, but these may have been even better!

In order to make Reubens you need stone ground mustard, thousand island dressing, swiss cheese (I used reduced fat), sauerkraut, rye bread, and corned beef. The horseradish is optional, Chris and I ended up deciding against it and just going the traditional Reuben route.

Start out by buttering the outer sides of your bread. I just sprayed mine with a little butter flavored cooking spray, but you can use real butter or margarine. Place the bread butter side down on a plate. Spread the stone ground mustard on one piece and thousand island dressing on the other.

Top each piece of bread with 1 1/2 slices of Swiss cheese.

Next we’re going to top one piece of bread with sauerkraut, and the other with some thinly sliced corned beef. I put the sauerkraut on the mustard piece and the corned beef on the thousand island side. But feel free to get crazy and switch it up!

Now add both slices to a frying pan and turn the burner to medium. Hands off and be patient!!

Once you notice that your cheese is beginning to melt, carefully flip the corned beef piece onto the sauerkraut piece. This isn’t scientific, but I do think it would be easier to clean up a corned beef spill as opposed to a sauerkraut spill if you have a miss-flip. Double-check that your bread has that nice mid-summer, golden-brown and then plate that sucker.

Hello gorgeous!!

 Slice and devour!

Reuben Sandwiches

Serves 2

4 slices rye bread
Butter or margarine
Stone ground mustard
Thousand Island dressing
6 slices reduced fat Swiss cheese
1 can sauerkraut
Leftover thinly sliced corned beef

Butter the outside of 4 slices of rye bread. Place bread, butter side down on a plate. Spread stone ground mustard on one slice of bread and thousand island dressing on the other. Top each slice of bread with 1 1/2 pieces of Swiss cheese. Top one slice of bread with sauerkraut and the other with corned beef.

Move prepared bread one slice at a time to an ungreased frying pan over medium heat. Allow sandwich to toast until cheese begins to melt. Flip corned beef piece on top of sauerkraut piece and remove to a plate.

Slice and enjoy!

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1 Comment

Filed under cheese, corned beef, dinner, easy, leftovers, main course, mustard, quick, rye bread, Sandwich, sauerkraut, St. Patrick's Day, swiss cheese, thousand island dressing

One response to “Reuben Sandwiches

  1. Pingback: Slow Cooker Corned Beef and Cabbage | Hudson on the Potomac

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