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Amazing Corned Beef Reuben Sandwiches
Corned Beef Reuben
Corned beef is one of my favorite things to eat – and one of the easiest things to make. I always make it around St. Patty’s Day (of course), but I also make it many other times throughout the year. This was the first time I decided to make corned beef reuben sandwiches with leftover corned beef and they were delicious!
Corned Beef
I make my corned beef in a crock pot, which is not only so easy, but so delicious – it basically falls apart! You just stick the corned beef in the crock pot with with an 8 oz can of beef broth. If your crock pot is bigger and you have a bigger piece of corned beef you can use two cans – just make sure there is enough liquid in the pot. I cooked mine for about eight hours on low – I like my corned beef very tender, so I usually take it out once it starts falling apart.
We always make the typical corned beef dinner – corned beef, cabbage potatoes, etc. – the night the corned beef is ready. It sounds so simple, but if you try cooking it this way you will not be disappointed.
Reuben
With the leftover corned beef I decided to make the corned beef reuben sandwiches. This was the first time I tried this and it was definitely easier than I thought and I was really happy with how they came out. Eating the sandwiches was a little messy, but totally worth every bite! If you like corned beef you have to try making it this way – I will definitely be doing this again soon!
Ingredients (for 1 sandwich)
- Corned Beef
- 2 slices Rye Bread
- 2 tbsp salted butter
- 1 8 oz can sauerkraut
- 1 -2 slices swiss cheese
- Sweet Baby Ray’s Secret Dipping Sauce
- Goulden’s Spicy Brown Mustard
Directions for Reuben:
- Cook sauerkraut in water on the stove for about 20 mins.
- Butter one side of each slice of rye bread.
- Once sauerkraut is ready, place one side of rye – butter side down – on the frying pan. Add a drop of Sweet Baby Ray’s Secret Dipping Sauce to the other side of the bread and spread.
- On top of the first slice of rye bread layer corned beef, swiss cheese and sauerkraut.
- Cover for 1-2 minutes to let cheese melt – be careful not to burn the first slice of bread.
- Place the other slice of rye bread next the the first – butter side down. Add a drop of Sweet Baby Ray’s Secret Dipping Sauce to this side – more than the first slice – and top that with spicy brown mustard.
- Place second slice of rye bread on top of the first and flip the sandwich.
- Cover and let cook until the second slice of bread is browned.
1 Comments
Brian Connolly
September 18, 2018 at 11:07 pm
Omg this looks amazing… i have to try this. Adding coleslaw is another great topping for a reuben!
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