Even I’m a bit Irish on St Pat’s Day (I know, I tell you this every year…). So folks can get a jump on the celebration, I’m sharing a favorite recipe for a deli specialty. Yes, you can make these easily at home.
CORNED BEEF REUBENS
8 slices light or dark rye bread
12 ounces thinly sliced corned beef
1 can (8 ounces) sauerkraut, well drained
1/2 cup Russian or Thousand Island dressing
4 slices Swiss cheese - we like thick sliced
Divide corned beef between 4 slices of bread.
Layer with a quarter of the sauerkraut and 2 tablespoons of dressing. Place cheese on top.
Melt butter in skillet over medium low heat. Cook sandwiches, turning once. Watch carefully since dark rye bread is harder to tell when its toasted. Serve with pickles.