Cheers … or should I say – Prost or – Happy Post St. Patrick’s Day …It’s Friday! Okay not what you expected to see here today, but well, I am a day behind. This was going to be my St. Patrick’s Day dinner, but life was lived and time escaped me. My family really really liked this panini style Reuben and if you have left over corn beef from your St. Patrick’s day celebration this is a great next day sandwich.
My inspiration came from last St. Patrick’s day and a neighbor made these mini Reuben sandwiches on rye cocktail bread with deli corn beef and sauerkraut – I loved them. To tell you the truth, I am not Irish, really don’t like corn beef or beef for that matter, but once in a while, aka St. Patrick’s Day, it is so perfect and tastes so good. Try your luck, even post St. Patty’s… and the beer, India Pale Ale…not usually a beer drinker either. Check back tomorrow, I will be “catching up” – Cheer’s It’s the Weekend and WINE -tomorrow!!! (Thank goodness for weekends)
Reuben Sandwiches
adapted from Martha Stewart Living March 2011
Left over beef brisket, shredded or corn beef from the deli
Your favorite sauerkraut recipe ( I used one from Cooking Light Magazine– years ago)
Coastal cheddar cheese
Artisan rye bread
1/2 cup mayonnaise
2 tablespoon chili sauce
unsalted butter, softened
1. Mix mayonnaise and chili sauce together
2. Butter the outside of 2 slices of rye bread
3. Spread the mayo/chili sauce mixture on the inside of the bread
4. Layer with cheddar cheese, beef and, sauerkraut
5. Heat a panini maker and press the sandwiches about 3-4 minutes or until cheese is melted
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