The other day I wrote about grilled Corned beef and how easy and tasty it is. So, what do you do with the leftovers? That’s really easy—make a homemade Reuben sandwich that is as tasty as anything you’ll get at a New York deli.
And it’s both inexpensive and simple to do. In case you didn’t get a chance to check it out before, here’s the link to Cheap Bastid’s Grilled Corned Beef recipe: http://www.cheap-bastid-cooks.com/grilled-corned-beef/
Even though it’s 6 months until St. Patrick’s Day, there’s no need to wait. You can cook corned beef anytime you want and it takes only about 45 minutes on the grill rather than most of the day cooking it in the oven or in a slow cooker. And here’s a simple recipe for turning the leftovers into a terrific sandwich.
Recipe: Homemade Reuben Sandwiches
Summary: Here’s a great way to use leftover grilled Corned Beef. It’s easy, tasty and cheap!
Ingredients
- 1 lb (or more) left over corned beef
- 8 slices of rye bread
- 1 can sauerkraut
- 8 slices swiss cheese
- Butter or margarine
- Thousand island dressing
Instructions
- Get out a sauté pan that will easily hold 2 slices of bread. Get out cutting board and chef’s knife.
- Slice the left over corned beef to about 1/8 inch thick with a sharp knife.
- Spread margarine/butter on each slice of bread. Turn burner onto medium.
- Separate cheese slices, open sauerkraut. Put ‘kraut in microwave dish and “zap” it for about 2 minutes.
- Put 2 slices of buttered rye bread in bottom of sauté pan (buttered side down) then add about 4 oz. corned beef to each and 2 slices of cheese. Cover with a second slice of rye, buttered side up.
- When toasted, remove from pan to plate or cutting board.
- Pull top of the “meat side” and add sauerkraut and thousand island. Put the top back on to serve.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
My rating 5 stars: ★★★★★ 1 review(s)
Don’t have any Thousand Island? Here’s a link to my post on “Homemade Thousand Island Dressing”: http://www.cheap-bastid-cooks.com/homemade-thousand-island-dressing/
How easy was that? And this is tasty with the texture of the meat, the crunch of the vinegary ‘kraut and the thousand island combining with the toasted rye bread. Your mouth will be happy at the flavor and texture, your tummy will love it and your wallet won’t be drained.
Here’s a quick tip too. A lot of people like their sandwiches “pressed” or will buy an expensive “Panini maker”. Have you ever watched Chef Michael Symon on “The Chew” or “Iron Chef”? When he makes a sandwich like this, or even if he’s making a butterflied chicken, he uses a foil covered BRICK! That’s a lot cheaper and gets results that are just as good. Cheap Bastid uses his smaller cast iron skillet set on top of the sandwiches in the pan.
The Cheap Bastid Test: Based on what I paid for my corned beef briskets, the meat will cost about $1.50, the cheese $1.00, the kraut $.80 and the bread $.50. That gives you a cost of about $.95 per sandwich—especially if you make your own thousand island. This sandwich will run about $7 or $8 at a deli.
And that’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!
A recipe after my own heart! I especially like this sandwich on pumpernickel or dark rye bread!
Thanks Chuck. Go for it with whatever is your favorite bread. And you may wish to check out my grilled corned beef recipe which is decidely easier and faster than the traditional way of cooking corned beef.
Thanks for the referral, CB! Your way of grilling corned beef sure sounds easier and tastier than the traditional method of cooking it!