Open-Faced Reuben Sandwich

There is nothing I love more then leftovers! After my Corned Beef & Cabbage dinner, I used the remaining beef to make the classic St. Patty’s Day dish: The Reuben. A New York deli and diner treat, I’ve created a few rules on how this traditional sandwich comes to be, in your own kitchen!

Oh yes, don’t forget the Guinness! To properly pour, empty half of the can into a pint, let rest for 1-2 minutes, and slowly pour remainder (a perfect pint should take 119.5 seconds to pour!)

Ingredients
Rye bread
Corned Beef
Swiss Cheese
Sauerkraut
Parsley (chopped)
Paprika

Dressing
3 tbs mayonnaise
1 tbs ketchup
4 dashes of Worcestershire
1 tbs chopped pickles (or relish)
1 tsp apple cider vinegar
1 tsp chili powder
1 tsp dry mustard
1/8 tsp garlic powder
Pinch of salt and pepper

Rules
1. Toast two pieces of bread
2. Spread layer of dressing onto toast
3. Add sauerkraut (not wet) to your liking
4. 2 oz of warm corned beef
6. Lay 3 pieces of cheese on top
7. Sprinkle chopped parsley & paprika on top
8. Place under pre-heated broiler for 2 minutes
9. Let rest for one minute & dig in!

Don’t skimp on the ingredients!

Corned Beef & Cabbage

Corned Beef, Cabbage, Potatoes, the quintessential St. Patrick’s Day meal. It doesn’t get much more Chop Chop in The Pot then this! Please enjoy my simple rules for a no frills, no fuss version of this classic dish.

Ingredients
One piece of lean corned beef. 3-4 pounds
One head of green cabbage -six wedges. Don’t forget to core it.
Two large onions, quartered
Six carrots, cut as you like
Six celery stalks, cut as you like
Six Yukon gold potatoes, some halved

Ten peppercorns
1 tbs Mustard seeds
Three bay leaves
Four cloves
Pinch of salt & pepper

Rules
1. Put all ingredients in heavy pot and cover with water.
2. Bring water to boil
3. Cover and simmer 3-4 hours, long and low.