I’ve always been a little jealous of my best friend. She is part Irish and part Hispanic. Both cultures have a special holiday to celebrate…St Patrick’s Day and Cinco de Mayo! I’m part Danish and part German so unfortunately there are no days dedicated to my culture. But that won’t stop me from indulging in some Irish traditions!
In our prime, we never failed to celebrate St Patrick’s Day, which typically would fall over college spring break. Oh the fun memories! Now-a-days our St Patrick’s Day celebrations are not centered on the best pub specials in town; however, I still plan to celebrate with a favorite Irish meal! These Classic Reuben Sandwiches will have you feeling the “luck o’ the Irish” this St. Patrick’s Day. Stop at the grocery store on your way home from work and in no time at all, you’ll be whipping up this simple recipe. Seriously, it only takes 25 minutes to prepare start to finish!
Classic Reuben Sandwich
- 12 ounces thinly sliced deli corned beef
- 2 tablespoons butter, softened
- 8 slices rye or pumpernickel bread
- 8 slices reduced fat or regular Swiss cheese
- 1-1/2 cups sauerkraut, well drained
- 1/4 cup reduced fat or regular Thousand Island dressing
- 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.
If you are looking for a more traditional Corned Beef and Cabbage recipe, check out http://beefitswhatsfordinner.com/stpatricksday.aspx