Home Chef St. Patrick's Beefy Reuben Sandwich Recipe

Home Chef St. Patrick's Beefy Reuben Sandwich

Juicy corned beef, creamy Swiss cheese, delectable dressing and traditional sauerkraut are nestled between slices of toasted rye bread and served with crispy sea-salted chips for a homemade sandwich experience that will put your local deli to shame.

Serves: 2Prep: 10 minutesCook: 45 minutesTotal: 55 minutesDifficulty: Easy

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Serves: 2

Ingredients

  • 2 tablespoons butter, room temperature
  • 1 russet potatoes, sliced into thin rounds
  • 1 teaspoon seasoning salt
  • 6 tablespoons Thousand Island dressing
  • 4 slices rye bread
  • 8 tablespoons Sauerkraut
  • 4 slices Swiss cheese
  • 6 slices dill pickle
  • 1⁄2 pound corned beef
  • Olive oil
  • Salt, to taste
  • Ground Pepper, to taste

Directions

  • Preheat oven to 375°F. Line baking sheet with foil.
  • In mixing bowl, coat potato slices with 2 teaspoons olive oil, pinch of seasoning salt and salt. On prepared baking sheet, arrange slices in single layer. Bake 25 to 30 minutes, until browned and crisp. Salt and pepper, if desired.
  • On slices of aluminum foil, place corned beef. Sprinkle with a bit of water (no more than 1 tablespoon); seal foil around beef to create pouch. Bake 10 to 12 minutes, until meat is warm and tender.
  • On 2 slices of bread, spread dressing; layer corned beef, sauerkraut, Swiss cheese and remaining bread slices. Lightly brush outer parts of bread with butter.
  • Warm heavy skillet over medium heat; arrange sandwiches in pan. Place second heavy skillet over sandwiches to provide weight. Cook 7 minutes, until golden brown; flip and continue cooking until bread is toasted and cheese is melted.
  • Cut sandwiches in half diagonally. Using toothpicks, spear pickles slices through sandwich halves. Arrange chips on side.

Serves: 2

Ingredients

  • 2 tablespoons butter, room temperature
  • 1 russet potatoes, sliced into thin rounds
  • 1 teaspoon seasoning salt
  • 6 tablespoons Thousand Island dressing
  • 4 slices rye bread
  • 8 tablespoons Sauerkraut
  • 4 slices Swiss cheese
  • 6 slices dill pickle
  • 1⁄2 pound corned beef
  • Olive oil
  • Salt, to taste
  • Ground Pepper, to taste

Directions

  • Preheat oven to 375°F. Line baking sheet with foil.
  • In mixing bowl, coat potato slices with 2 teaspoons olive oil, pinch of seasoning salt and salt. On prepared baking sheet, arrange slices in single layer. Bake 25 to 30 minutes, until browned and crisp. Salt and pepper, if desired.
  • On slices of aluminum foil, place corned beef. Sprinkle with a bit of water (no more than 1 tablespoon); seal foil around beef to create pouch. Bake 10 to 12 minutes, until meat is warm and tender.
  • On 2 slices of bread, spread dressing; layer corned beef, sauerkraut, Swiss cheese and remaining bread slices. Lightly brush outer parts of bread with butter.
  • Warm heavy skillet over medium heat; arrange sandwiches in pan. Place second heavy skillet over sandwiches to provide weight. Cook 7 minutes, until golden brown; flip and continue cooking until bread is toasted and cheese is melted.
  • Cut sandwiches in half diagonally. Using toothpicks, spear pickles slices through sandwich halves. Arrange chips on side.