The other day I talked about how Corned Beef and Cabbage was one of my favorites and asked why we only have it once a year, but the truth is, we make Corned Beef and Cabbage for the leftovers and for Ruebens!
If you’ve been following Mom’s Bistro for a while, you know how much I like to transform leftovers to make other meals, and save a few bucks, and Ruebens are one of my favorite ways to do that! There are a couple ways to make Ruebens, mostly coming down to the dressing. DJ and I make ours with spicy brown mustard, but my father in law, and many others make theirs with thousand island or russian dressing.
If you’ve never had a Rueben before, you’re totally missing out! It’s a deli classic stuffed with corned beef, swiss cheese, sauerkraut and in our case, spicy brown mustard. I’m not a huge sandwich fan, but ruebens are so satisfying, and messy and delicious, and well… I just love them!
And again, like in other recipes, there are a couple different ways to assemble and cook your reuebens, and after many of ruebens, and lots of practice, we have found a way that works best for us.
We used a panini press – it’s part of our waffle maker and grill – like a classy George Foremen. It’s really easy to use, and cooks both sides of the rueben without having to pay too much close attention. The other way you can cook your rueben is to cook it like a grilled cheese. This is how we did it until we got a panini press. Just make sure to place a small lid over the top after flipping your sandwich to let the cheese melt into the beef and sauerkraut!
leftover corned beef – as much as you want!
2 slices dark or swirled rye bread
2 slices swiss cheese
3-4 tbsp sauerkraut
1 tbsp spicy brown mustard or russian dressing
Heat a griddle or panini press.
Spread butter on each slice of rye bread. Place one piece of bread, butter side down on panini press.
Assemble sandwiches by:
– Spreading the sauerkraut evenly over the spice of bread.
– Top sauerkraut with mustard or thousand island dressing.
– Add corned beef.
– Top with swiss cheese.
– Place remaining side of bread, butter side up over the cheese.
Close lid on griddle/panini press and cook for 3-4 minutes, or until golden brown on each side.
Remove from panini press and allow to cool for 2 minutes. Cut in half, and serve.
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