St. Patrick's Day just wouldn't be complete without a corned beef recipe....This recipe in the archives for a Reuben Sandwich is perfect for St. Patrick’s Day.... especially for those that don't care for the corned beef and cabbage meal popular in the US... or for those that just don't want to make a big meal.
This is a standard recipe for that wonderful sandwich. Growing up in New York… it’s a staple in every Jewish Deli …. and in my opinion, the best way to have a corned beef sandwich.
This particular recipe and picture are from the folks at Sargento…. Sargento cheese is soooo good…. I look for it whenever I need cheese. They have a terrific website that has really good recipes using their products…. You should take a peek at it….Sargento Cheese.
Reuben Sandwich Recipe:
All you need:
2 slices rye bread
3 oz. sliced corned beef
1/3 cup sauerkraut, drained
1 Tablespoon Thousand Island salad dressing
2 slices Sargento Deli Style Sliced Swiss cheese
4 tablespoons butter, softened
All you need to do:
Top 1 bread slice with corned beef, sauerkraut, dressing and cheese.
Top with remaining bread slice.
Spread the butter on the outside of the sandwich.
Cook on a pre-heated griddle or skillet over medium heat for 4 minutes per side or until golden brown. Serve hot.
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