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Leftover Corned Beef Reubens

March 17, 2011 by jessfuel 2 Comments

Happy St. Patrick’s Day! I hope you’re all enjoying one of these today:

I’m sure you’ve all decided to be traditional like me, and are whipping up some corned beef and cabbage in celebration! If that’s the case, you’re about to be left with a whole bunch of leftover corned beef. While very delicious on its own, I’ve got a way to make it even better. Yes, it’s possible.

Leftover Corned Beef Reubens

(for two)

  • 4 slices pumpernickle bread
  • 3-4 tbsp 1000 island dressing (make your own w/ ketchup, mayo & diced pickles!)
  • leftover corned beef
  • 1/2 cup saurkraut, squeezed of excess liquid
  • 3 slices swiss cheese

Reubens are one of my top 2 favorite sandwiches. It’s a tie between a Reuben and a Cuban. A restaurant in Boston I used to frequent had a sandwich called the Cuban Reuben which incorporated the best parts of both sandwiches. It was pretty much amazing.

Anyhow, I was super excited to make Reubens. I’ve made turkey Reubens and portobello mushroom Reubens before, but I’ve never made corned beef before, so I’ve never had the opportunity to make a classic Reuben. Until now.

I didn’t have any 1000 island dressing, so I decided to make my own. I just mixed chopped pickles (you could also use relish), ketchup and mayo. Adjust the amounts to taste. I used slightly more ketchup than mayo.

Easy peasy!

Now for the sandwiches. Like fall fashion, it’s all about layering.

First, the bread.

Then a nice healthy slather of dressing.

Now the corned beef. The amount you put in is totally up to you. If you look carefully through the pictures, you’ll see the sandwich on the right slowly gets bigger and bigger until it outgrows the sandwhich on the left. Guess whose is whose?

Next comes the saurkraut. I squeezed it out really well in paper towels. No soggy sandwiches for me!

Next comes some holey moley swiss cheese.

And finally, the last slice of bread, and into the George Foreman they go. You could also use a panini press, or a good ole skillet, with something heavy on top to press the sandwiches.

SMOOSHED!

Grill until the cheese is melty and the bread is toasty. Then cut into your wonderful masterpiece.

Serve with a neon green pickle!

These were SO GOOD. I’m making another corned beef, just so I can make these sandwiches again. Nick said it was the best Reuben he’s ever had, which is saying something, cuz I know I’ve had some pretty amazing restaurant Reubens before. If you have leftover corned beef, you’ve gotta make these.

And don’t forget to make my green mint chocolate chip cookies for dessert tonight! Cheers!

You Might Also Like:

Enchilada Stuffed Shells
Cheeseburger Pizza
Meaty Portobello Chili
Homemade Spaetzle and Dad's Beef Stew

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Filed Under: Beef & Venison Tagged With: beef

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Trackbacks

  1. St. Patrick's Day Recipes | Flying on Jess Fuel says:
    February 11, 2014 at 3:51 pm

    […] Corned Beef Reubens – The two of us can’t eat a whole corned beef, so we always have leftovers. These tasty sandwiches are the perfect way to use them up! […]

    Reply
  2. Reuben-Style Irish Nachos | Flying on Jess Fuel says:
    March 13, 2015 at 10:22 pm

    […] you want to try a different spin on these flavors, check out this Reuben Sandwich and this Hot Reuben […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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