Reuben Sandwich

I made corned beef for the first time this weekend in honor of both St. Patrick’s Day and of my Irish boyfriend. I wasn’t the biggest fan of the end result (Italian girl), but, to be fair, I think it’s because I overcooked it and it was a little dry. But, I was SO happy when the leftovers turned out to be fantastic in this sandwich. More than fantastic — comfort food at its crispy, buttery finest.

Reuben Sandwich
Inspired by Closet Cooking
Serves 2

I used:

  • 4 slices of bread (I used marble for mine and sourdough for Brian’s)
  • 4 slices of low-fat swiss cheese
  • 2-3 tbsp thousand island dressing
  • 1 cup shredded or sliced corned beef (this can also be purchased at the deli counter), warmed
  • 3/4 cup sauerkraut, squeezed and drained really well of all liquid
  • 2 tbsp room temp butter

What I did:

  1. Lightly toast each piece of bread and lay each piece out on a cutting board or work surface.
  2. Preheat a grill pan over medium heat.
  3. On each piece of bread, lay a piece of cheese, a 1/4 of the sauerkraut, and a squirt of thousand island dressing on each slice of bread, then scatter on the sauerkraut on each piece as well. Add the corned beef to each sandwich half and combine the pieces of bread to make 2 sandwiches. Butter the outside of each piece of bread and add to the grill pan. Weigh it down with another pan for a “panini-press” effect.
  4. Cook for 3-4 minutes on each side until crispy, browned, and the cheese is melted.
  5. Serve with some roasted sweet potato wedges and roasted broccoli to healthify it a little bit. YUM.
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