If your St. Patrick’s Day corned beef is taking up space in your fridge, put it to good use with my delicious Easy Grilled Corned Beef Reuben Sandwich.
For St. Patrick’s Day, we had a nice spread of corned beef, cabbage, potatoes, carrots, and onions, all from the crockpot which does an excellent job of tenderizing the corned beef. From the leftovers came my Easy Grilled Corned Beef Reuben Sandwich. Just follow along for the easy instructions.
My husband was complaining the other day that we do not have enough corned beef. I tend to buy it for St. Patrick’s Day and have it once or twice a year. Well, this year I got smart. I bought a couple of packages of corned beef while it was very reasonably priced. I put one in my freezer and will get it out in a few months so we can enjoy it again.
Hopefully, you have enough leftover corned beef in your fridge for reuben sandwiches. These sandwiches are so easy to build. Traditionally, a reuben has sauerkraut on it, but sauerkraut is not my favorite. So I used the cooked cabbage from my crockpot. I sliced it up in thin strips similar to sauerkraut and added a little apple cider vinegar for tartness. I wanted to use a green dressing in this sandwich (for St. Patrick’s Day.) Traditionally, the most popular dressing used is Thousand Island which would also be delicious.
Once you taste my Easy Grilled Corned Beef Reuben Sandwich, you will want to buy corned beef more often. Why not serve it alongside a big bowl of Dad’s Favorite Chili?
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Easy Grilled Corned Beef Reuben Sandwich:
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- 4 slices rye pumpernickel swirl bread (or any other bread)
- leftover corned beef
- 2 slices swiss cheese
- 4 tablespoons Green Goddess dressing
- 1 cup leftover cooked cabbage, thinly sliced
- 1 tablespoon apple cider vinegar
- 3 tablespoons butter
Cut the corned beef against the grain, preferably with a carving knife.
Start assembling the sandwiches by placing 2 pieces of bread down.
Spread 2 tablespoons of the dressing on each piece of bread.
Add several slices of the corned beef.
Add 1 slice of cheese to each sandwich.
In a bowl, combine the sliced cabbage and the apple cider vinegar and mix well.
Divide the cabbage between the 2 sandwiches.
Top each sandwich off with the last piece of bread.
Melt 2 tablespoons of butter in a saucepan over medium heat.
Grill the sandwiches for a couple of minutes until the first side becomes toasted.
Remove the sandwiches and add the last tablespoon of butter to the pan and melt.
Grill the other side of the sandwich until toasted.
You may have to microwave the sandwich a bit if the cheese is not melted.