Corned Beef Reuben with Vermont Cheddar
This grilled corned beef reuben sandwich, topped with Vermont cheddar, is the perfect cure for any post-St. Patrick’s Day blues.
By Katherine Keenan|Feb 14 2023|
Wondering what to do with leftover corned beef and cabbage from last night’s St. Patrick’s Day celebrations? This grilled corned beef reuben sandwich is the perfect answer.
Yield
4 sandwiches
Total Time
10 minutes minutes
Hands-on Time
10 minutes minutes
Thousand Island Dressing
Ingredients
1/2 cup mayo
1/4 cup dill pickle relish
2 tbsp. ketchup
1 tbsp. horseradish
1 tbsp. lemon juice
1/4 cup yellow onion, minced
1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. sriracha (optional)
Instructions
Place all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to assemble sandwiches.
Quick-Pickled Sauerkraut with Leftover Boiled Cabbage
Ingredients
1 cup thinly sliced boiled cabbage
1/2 cup white vinegar
1/2 tsp. kosher salt
Instructions
Place the shredded cabbage in a medium bowl or mason jar. Add the salt and vinegar and stir to combine, ensuring that all the cabbage is coated. Refrigerate for at least 15 minutes, or until ready to assemble the sandwiches. Then, carefully drain the vinegar, saving the cabbage. To avoid soggy sandwiches, use paper towels or a clean kitchen towel to wring out any excess liquid from the cabbage before assembling.
Leftover Corned Beef Reuben Sandwich with Vermont Cheddar
Ingredients
2 lbs. leftover corned beef, sliced against the grain into 1/2 inch thick pieces
1 loaf of sliced rye bread
8 thin slices of Extra Sharp Vermont Cheddar
2 tbsp. salted butter, room temperature
Thousand Island Dressing
Sauerkraut
Instructions
Place a large cast iron or nonstick pan over medium-low heat and preheat for 1 minute. Using a butter knife, spread butter onto one side of each slice of bread.
Once the skillet is warm, place 4 of the bread slices into the skillet, butter side down, and top each in this order: 1 slice of cheddar, enough corned beef to cover the bread, 1 tbsp. Thousand Island Dressing, 1/4 cup of sauerkraut, 1 more slice of cheddar, and the second slice of bread (butter side up). Toast for 3-5 minutes, or until the cheese has melted and the bottom is golden brown, watching closely so the bottom slice of bread doesn’t burn. Carefully flip the sandwich over and toast on the other side for another 3-5 minutes, watching closely. Once both sides are toasted and all the cheddar has melted, remove the sandwiches from the heat, slice, and serve.
From my experience of making many Reuben’s over the years (my favorite sandwich), how I do it now.
Place a pile (or 2, I overindulge) of very thin sliced against the grain corned beef on aluminum foil – broil till warmed, add sauerkraut & broil more, add 1000 Island dressing & an good swiss & broil till melted – in the mean time butter the rye bread & brown in a skillet – assemble & devour the best Reuben you’ve ever eaten…