Thursday, March 17, 2016

Classic Corned Beef on Rye


























So you plan to celebrate St. Paddy's day with that beautiful corned beef brisket you bought along with some cabbage, carrots and potatoes.  But what are your plans for leftovers?  Just like Ham after Easter and Turkey after Thanksgiving....You make sandwiches! Here's my delicious classic corned beef sandwich on Rye just like you get at your favorite Deli.

Classic Corned Beef on Rye
4 ounces thinly sliced corned beef
2 slices rye or pumpernickel bread (I used marbled rye)
2 slices Swiss cheese
sauerkraut, well drained
1 tablespoon Thousand Island dressing

 Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted.  Add top slice of bread.

























Classic Reuben:

Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.

Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.

























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