Celebrate St. Patricks Day With A Reuben!

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I will be celebrating St Patricks Day tomorrow with a corned beef brisket and cabbage.  Don't laugh.  I know you know I'm not Irish;  but the reason behind this meal is to have enough corned beef to make Reuben sandwiches until I say enough!  Yes, the Reuben is up there as one of my three top favorite sandwiches of all time.  So much so that this is one of the first recipes I posted when I started this blog in the Spring of 2009.

You don't have to make a corned beef brisket to have a Reuben.  Go to the store, buy everything you need and make them at home.  So much better...that is, unless you are in New York City.  Nothing can beat the ambiance of a good New York Jewish deli. 

The Reuben Sandwich is unquestionably one of New York's greatest contribution to the world of eating. It was named for Arnold Reuben, owner of Reuben's Restaurant and Delicatessen located at 6 East 58th Street in Manhattan. The restaurant closed its doors in the late 1960s.

Nowadays, if you are in New York City and get a yen for a Reuben, you can go to the corner deli or a nearby coffee shop and get a fairly good one. If you live in Miami, like I do, you can always cross the bridge into Miami Beach and get a fabulous one at the Epicure Market on Alton Road. But who wants to go through all that trouble for a sandwich? I do. There are times, however, when I don't want to go through the process and seeing that I get the yen pretty often, I decided to start making them at home. It is also a treat and something different to serve to your guests for a very informal lunch by the pool. All you need to do in advance, is make sure you have a chilled stein and a cold beer as the perfect companion to the Reuben sandwich experience.

Serves 2

Butter
4 slices rye bread or marbled pumpernickel and rye bread
1/2 lbs. corned beef
4 slices Swiss cheese
Sauerkraut
Thousand Island Dressing

Preheat a large skillet or griddle on medium heat. Add some butter and lay all four slices of bread. Lay a slice of the Swiss cheese on two of the bread slices, followed by half the corned beef and the sauerkraut (drained). I like to add the Thousand Island dressing on top of the sauerkraut, followed by another slice of Swiss cheese. Top with the remaining bread slices, buttered sides out. Press the grill down or place a heavy skillet over the sandwich if you are cooking on top of the stove.

Grill sandwiches until both sides are golden brown, about 3 more minutes on each side. Serve with potato chips, dill pickle and a cold beer.

Thousand Island Dressing

2 TB mayonnaise
1 TB catsup
1/4 tsp chili sauce