A good Reuben sandwich is one of the great things about leftover corned beef. It also doesn’t necessarily require leftover corned beef, as you’ll find out in the following recipe. The only thing we do suggest is that you should budget a lot of calories for this one. Either way, this is a satisfying, filling sandwich, perfect for lunch or dinner this time of year. And oh yeah, it goes great with beer.
Does the thought of making ribs with homemade BBQ sauce intimidate you? I felt the same way, until I watched Guy Fieri and Tyler Florence do it on the Food Network. The key is patience, because the actual cooking process is pretty simple.
2 slices rye bread
1 Tbsp. butter or margarine
1 or 2 Tbsp. prepared Thousand Island dressing (or make your own by mixing mayo, ketchup and sweet relish)
1/4 cup prepared coleslaw
2 thin slices Swiss cheese
1/8 pound or 2 to 3 slices deli corned beef
Spray a nonstick skillet with cooking spray and place over medium-high heat. Assemble the sandwich: Spread the butter or margarine on the outside of the two slices of bread, and the Thousand Island dressing on the inside of each slice. Put the coleslaw on one slice of the bread, and then top with a slice of Swiss. Put the other slice of cheese on the other slice of bread and top with the corned beef, and then put the two sides of the sandwich together. Gently ease the sandwich into the skillet, and cook for about 3 to 4 minutes or until the bread becomes brown and crispy. Flip the sandwich and cook another 2 minutes or until that side browns. You might want to cover the sandwich while cooking to make sure the cheese melts evenly. Slice and serve. Serves one, but you can easily multiply this out to make more; and trust me, you might want to eat more than one.