Reuben

Around St. Patrick’s Day I always get a hankering for a Reuben sandwich. I think it’s because everyone is talking about corned beef. Yum.

While this year taught me that I will never ever make boiled corned beef and cabbage again to mark my almost non-existent Irish heritage, said disaster left me with lots of leftovers. What to make? Whahahaha! Reuben’s of course!

This isn’t a traditional Reuben as I’m using leftovers, but it is fabulous all the same and really easy to make if you have boiled cabbage and corned beef leftovers.

This is what you need (Serves 1):

1/4 cup shredded corned beef, cooked

1/8 cup shredded boiled cabbage

1 piece provolone cheese

1/2 tbsp thousand island dressing

2 pieces marbled rye bread

1/2 tbsp butter

To Assemble:

Spread thousand island dressing on one side of both pieces of bread. Layer your cabbage, cheese, then shredded corned beef and top with bread.

Just like a grilled cheese sandwich, add butter to a sauté pan and let get hot. Add your sandwich and toast for 3-4 minutes on either side. Your bread should be golden brown, your meat warmed through and your cheese melted. Serve with a nice salad or, if it’s still freezing like it is here, a cup of vegetable soup.

20140319-123451.jpg

Advertisements

About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
This entry was posted in Leftovers, Lunch and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s