I love this time of year, St. Patrick’s Day is just around the corner, the first promises of Spring start to peek out of the ground, and corned beef is super cheap at the grocery store. The only thing better than the traditional corned beef and cabbage meal this week will be the Reuben sandwiches I’ll make from the leftovers. Matt’s Mom, Mary Coleman master of the second round meal, loves this recipe for Reuben sandwiches. Mom Coleman always makes sure everyone who eats at her house is happy and well feed. When the stray kid or three would show up to the dinner table in the Coleman household Mom would just say, “Well.. butter some more bread” or “Throw some more potatoes in the pot.” Everyone got fed!
What you’ll need:
1 – 16 oz. can sauerkraut, drained
½ cup Thousand Island dressing
6 to 8 oz. pre-cooked Corned Beef
6 slices Swiss cheese
How Mom makes it:
Combine sauerkraut and dressing and mix together. Warm up a griddle over medium heat. Butter one side of the bread and place buttered side on the heated griddle. Next place on top of bread 1 to 2 oz. cooked corned beef, 1 slice of Swiss cheese, and a 6th of the sauerkraut mixer. Butter another slice of bread and place on top of sandwich. Grill both sides until golden brown on both sides.
Makes approximately 6 servings