St. Patrick’s Day is one of my favorite (almost) holidays because of all the great corned beef dishes; and this classic reuben recipe is no exception. With heaping piles of salty-sweet corned beef, melted Swiss and sharp raw sauerkraut, serve this deli favorite with some green beer and luck will certainly shine on you.
- 3 tbsp Thousand Island Dressing
- 2 extra-thick slices organic rye bread
- 2 slices organic Swiss cheese
- 1 cup raw sauerkraut, drained to remove extra moisture
- 4 ounces corned beef, sliced
- 1 tbsp unsalted butter, softened
- Spread 1 tablespoon of dressing on one piece of rye and top with a slice of the Swiss, 1/2 cup of the sauerkraut and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining 1/2 cup of sauerkraut and cheese.
- Spread the rest of the dressing on the remaining piece of bread and place it on top of the cheese, dressing side down.
- Firmly squish (is that the technical term?) the sandwich together, then evenly spread butter on each side.
- In a cast-iron frying pan over medium heat, place the sandwich in the center and press down with a spatula.
- Cook until the bread is toasted and golden brown, or about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted and the sandwich is warmed through, about 4 minutes more.
- Serve immediately with your favorite beverage and keep out of reach of leprechauns.
Pro Tip: Make this sandwich in a panini press for an even easier meal.
Recipe adapted from Chowhound.