Thursday, February 24, 2011

Reuben Sandwiches

I have been lusting after Spring for about a month now.  I think a lot of us are.  One thing that makes me think Spring is St. Patrick's Day.  When I think if St. Patty's Day, I think of corned beef and sauerkraut.  Then I think of one of my favorite sandwiches-- the Reuben!  A friend of mine was talking about Reubens the other day and I've been craving one ever since.  You don't have to go to the local deli to enjoy this hearty sandwich.  Making them at home is much more fun!

I picked up a corned beef roast at my local supermarket and let it cook low and slow in the crock pot all day.  Yum!


For each sandwich, you will need:
  • 2 slices rye bread (my favorite is the swirled rye bread at Winco, but I didn't want to drive that far.  I just used the rye bread sold in the deli section of my local store)
  • Corned Beef (2-3 oz. cooked shredded corned beef per sandwich)
  • Sauerkraut (1/2 cup or so)
  • Swiss Cheese (1-2 slices)
  • Mustard (I like the deli kind with juicy seeds in it that pop in your mouth)
  • Russian Dressing
  1. Make the Russian Dressing (recipe follows).  Set aside.
  2. Spread about 1 Tbsp or so of the Russian dressing on a slice of bread.  Top with corned beef.
  3. Place the sauerkraut in a paper towel and squeeze to remove excess juice.  Sprinkle it on top of the corned beef.
  4. Lay the Swiss on top of the sauerkraut.  Spread the other slice of bread with a thin layer of the grainy mustard and set on top.
  5. Lightly oil a grill pan, griddle, or skillet with canola or olive oil.
  6. Grill the sandwich about 2-3 minutes on each side or until toasted.  Enjoy!!
Russian Dressing:
  • 1/2 cup mayo (I use Best Foods)
  • 3 Tbsp ketchup (Heinz)
  • 1 tsp Horseradish
  • 1 tsp lemon juice
  • 1 tsp sweet pickle relish
Combine in a small bowl.  Will keep in the fridge for a week or so if needed.

This sandwich was very easy to put together.  I happily devoured it after a Zumba class. :)

Now I have a BUNCH of corned beef left over.  I can only have the same thing so many days in a row.  Any ideas on how to use it up?

2 comments:

Substitue Artist said...

hey Jo, I have been enjoying your blog. with the ruebens, if you grill the bread with the swiss on it and then assemble the warm meat afterwards the bread doesn't get mushy.
Susie

DosiDough said...

Good advice, Susie! I was using some deli rye bread that was pretty dry, but a soft rye bread would definitley need some mush control. Thanks for the comment!

Mom said you started your own blog. Can't wait to see it!