St. Patrick's Day Leftovers

 

I made extra corned beef this year so that we could have Reuben sandwiches. I usually use deli corned beef, or pastrami (which I actually prefer over deli corned beef). However, using leftover corned beef made for such fantastic Reuben sandwiches.

I usually broil my sandwiches, but this time I opted for a shortcut and used the microwave. I don't think it would have worked as well with deli meat, but with the leftover corned beef, it totally worked.

Reuben Sandwiches

Ingredients:

Sliced rye bread
Sliced Swiss cheese
Thousand island dressing
Sauerkraut, drained
Corned beef

Directions:

Toast the slices of rye bread. Place the slices of rye bread on a microwave safe plate.

Top the toasted rye bread with Swiss cheese (one slice per piece of bread, or half a slice of Swiss cheese per piece of bread if you want a lighter sandwich). Spread the Swiss cheese with desired amount of thousand island dressing.

Heat the corned beef in the microwave.

Place desired amount of sauerkraut on one slice of rye. Place desired amount of corned beef on the other slice of rye. Carefully put the two halves of the sandwich together. Slice sandwich in half and serve.

Source: Reuben sandwiches have been around for about 100 years, but the origin isn't really known. It either came from Omaha, Nebraska or from New York City. Read about it here and then decide for yourself.

Notes: These were so good and so easy. It made for a perfect and easy dinner to follow after the more time consuming St. Patrick's Day dinner that we had.