My favorite part about St. Patty’s Day is the leftover corned beef. On Friday I made a classic New England favorite, Red Flannel Hash, and throughout the weekend we’ve been grilling reubens with the remainder of the corned beef.

The following recipe can be switched around if desired. According to Wikipedia, there is a Rachel Reuben (pastrami and coleslaw), a Grouper Reuben (grouper and coleslaw) and a Virgin Reuben (everything but the meat). I, personally, have a great affection for Smoked Turkey Reubens.

No leftovers? There’s a little deli on Detroit street that makes one of the best reubens in America —their recipe conveniently posted on the Food Network site.

Recipe: Rueben


  • 1 tablespoon ketchup
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 heaping tablespoon chopped dill pickle or pickle relish
  • 1 tablespoon butter, divided
  • 2 thickly sliced pieces of freshly baked rye bread
  • 3 ounces thinly sliced swiss cheese
  • 1/2 pound sliced corned beef
  • 1/2 cup sauerkraut, rinsed


  1. To make a relish, combine ketchup, mayonnaise, mustard and pickle. Reserve.
  2. Spread 1/2 tablespoon butter on each bread slice.
  3. Over medium-low heat in a nonstick skillet, panini press or Foreman grill (350 degrees), place one piece of bread, buttered side down.
  4. Spread exposed bread slice with relish, then layer with cheese, corned beef, sauerkraut and remaining bread, buttered side up.
  5. If cooking in a skillet, press with a flat spatula . When golden brown, about 10-12 minutes, flip and cook and additional 10-12 minutes or until cheese has melted and sandwich is golden brown. Serve.

Active Time: 15 minutes

Grill Time: 20 minutes

Number of servings (yield): 1 (big!) sandwich (1-2 servings)

Copyright © Peggy Lampman’s dinnerFeed.

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