One of the foodie websites I frequent is Chow – great recipes, restaurant and bar recommendations, a weekly email that I subscribe to, and of course, a foodie blog. I loved the quote I found on the website this week, “We’re all Irish once a year,” part of the “Make Your Own Corned Beef and Cabbage” article. This does tend to be the only time of the year that I cook corned beef and cabbage, and I do love it. The website included some great recipes, but it was the picture of the Reuben Sandwich to make with your leftovers that put me over the edge (I think it’s that thousand island dressing dripping out!). Here’s the picture and the recipe.

INGREDIENTS

• 3 tablespoons Thousand Island Dressing
• 2 (1/2-inch-thick) slices rye bread
• 1 1/2 ounces sliced Gruyère or Swiss cheese
• 1 cup sauerkraut, drained and squeezed of excess moisture
• 4 (1/4-inch-thick) slices corned beef (about 4 ounces)
• 1 tablespoon unsalted butter, softened

INSTRUCTIONS

1) Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order.

2) Spread the remaining tablespoon of dressing on the remaining piece of bread and place on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich.

3) Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.

“Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat.” – Alex Levin

Bainigí sult as bhur mbéile!

Nancy