St. Patrick’s Favorite Reuben
St. Patrick’s Favorite Reuben
Our family has a bit ‘o Irish running through our veins, I’m fairly certain. But Irish or not, I do know a good Reuben sandwich when I see one! This version of the reuben, open-faced, is a favorite of St. Patrick, or so I’m told. If i can believe everything on the internet, then, yes, it is his fave. You read it here first!
A magazine in the waiting room at the eye doctor’s office contained a recipe similar to this, and it caught my interest. Since I’m too kind to rip a page from their magazine, I didn’t have it to refer to when it came time to actually make it. (and it was before I had a cell phone that would snap a picture….) In addition, since I’m not too keen on sauerkraut, I’ve recreated it and tweaked it to my tastes, easing up on that particular ingredient.
No claims that this is anywhere near “healthy”, but it’s a holiday dish, right? Please don’t give me trouble for the calorie count. Thanks in advance…
St. Patrick’s Favorite Reuben, ready to eat.
St. Patrick’s Favorite Reuben
1 Can Corned Beef
1 Small Can Sauerkraut 
1 16 oz. Bag Shredded Swiss Cheese
1 Loaf French Bread
Butter
Spicy Brown Mustard
Instructions:
In a bowl, combine corned beef and sauerkraut.
Slice the French Bread lengthwise, opening it up like a sub roll.
Spread with Butter and place under broiler until edges start to brown.
Remove from oven and squirt Spicy Brown Mustard onto the bread.
Spread corned beef mixture onto the bread until covered, using all the mixture.
Place under broiler again and heat until corned beef is hot and starts to sizzle a little bit.
Remove from oven and sprinkle Swiss cheese over the top.
Place under the broiler for a few more minutes to melt cheese.
Cut into pieces and serve.
Approx. 4 servings. Add a side salad, and serve 6. A green salad is a nice touch on St. Patrick’s Day, too!
he tastiest reuben ever, according to the “subject”.
Give it a try – let me know what you think about it!
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