I got inspired by the Taste of Home website when I was looking for a easy main dishes to feed my family for St. Patricks day. It was a toss up between a Reuben Soup or a Reuben Sandwich. With March madness of all sorts whirling around on our calendar I opted for the quickest and easiest meal plan. We served it with oven roasted garlic rubbed cabbage and a lime/pear green jell-o. It really hit the spot.
Knowing that my children love a good Rueben like their daddy I may just have to try the original recipe that has more of a kick to it and is made more like a chicken salad but with corn beef.
Reuben Deli Sandwiches Recipe
The classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious meal
TOTAL TIME: Prep/Total Time: 30 min.
Wishbone Thousand Island Dressing
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4-1 pound sliced deli corned beef
Swiss cheese Deli Slices
Slices rye bread
Spread Thousand Island dressing on bread like you would a mayo. Top one slice with cheese, sauerkraut, corn beef another small piece of cheese (I like to put a small slice of cheese on both sides of meet when I made grilled sandwiches to make them hold the bread and toppings together.) top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown.
Yield: 6-8 servings (depending on how much meat you use per sandwich)