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:

1. Cook sauerkraut in water on the stove for about 20 mins.
2. Butter one side of each slice of rye bread.
3. 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.
4. On top of the first slice of rye bread layer corned beef, swiss cheese and sauerkraut.
5. Cover for 1-2 minutes to let cheese melt – be careful not to burn the first slice of bread.
6. 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.
7. Place second slice of rye bread on top of the first and flip the sandwich.
8. Cover and let cook until the second slice of bread is browned.

If you like corned beef you have to try making it this way!  I will definitely be doing this again soon!