{St Patrick’s Day} Corned Beef & Cabbage for 1

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I absolutely love corned beef, but I’m the only one in our family who does, so I have had to get creative in making corned beef & cabbage for St Patrick’s Day.  While I have friends that will cook a corned beef brisket for hours and hours in their crock pot and then make sautéed cabbage and boiled potatoes, that just won’t do in our house.  So, I have decided to take a short cut that I can enjoy on St Patrick’s Day or any other day of the year with a quick trip to the deli.

One of my favorite diner meals is the open face Reuben Sandwich, but I swap out the sauerkraut for cole slaw.  And why should this deliciousness only be available at the diner?  I made my own grilled corned beef and cole slaw sandwich, and its even more delicious than the sandwiches I was getting from the diner.

2 slices of your favorite rye bread
cole slaw – I buy this at the deli too
corned beef
Lacey Swiss
Russian Dressing
butter

Put a shmear of Russian Dressing on each slice of bread.  Top each slice with a piece of cheese.  Next, put a layer of cole slaw on 1 slice of bread.  Top with a few thin slices of corned beef, and more swiss cheese, building up your sandwich as large as you want it.  Close your sandwich to cook it.

In a frying pan, melt some butter.  When it starts to get bubbly, put your sandwich in and cook in over a medium flame until the cheese is melted and the bread is toasted.  Flip your sandwich so both slices of bread are toasty.

Allow your sandwich to set for a few minutes before slicing so it doesn’t slide apart. 

Its a little bit messy, but its oh so good!

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Corned Beef Reuben

A delicious corned beef & swiss sandwich grilled to perfection, and tastier than what you would get at the local diner or deli.

Ingredients

• 2 slices of your favorite rye bread
• cole slaw - I buy this at the deli too
• corned beef
• Lacey Swiss
• Russian Dressing
• butter

Instructions

1. Put a shmear of Russian Dressing on each slice of bread. Top each slice with a piece of cheese. Next, put a layer of cole slaw on 1 slice of bread. Top with a few thin slices of corned beef, and more swiss cheese, building up your sandwich as large as you want it. Close your sandwich to cook it.
2. In a frying pan, melt some butter. When it starts to get bubbly, put your sandwich in and cook in over a medium flame until the cheese is melted and the bread is toasted. Flip your sandwich so both slices of bread are toasty.
3. Allow your sandwich to set for a few minutes before slicing so it doesn't slide apart.
4. Its a little bit messy, but its oh so good!