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!)

Rye bread
Corned Beef
Swiss Cheese
Parsley (chopped)

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

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!

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