Saint Patrick's Day Reuben Sandwich Recipe

Category Entree

Cuisine American German

Prep 5 mins

Cook 10 mins

Ready-in 15 mins

Yields 1 Servings

2 slices Bread thick, pumpernickel bread

3 slices Turkey thick, roasted turkey breast

4 oz beef very thin, corned

¼ cup Frank’s Kraut

2 slices Cheese Lorraine Swiss

2-3 tbs Dressing homemade 1,000 island

1,000 Island dressing

½ cup mayonnaise

¼ cup Sauce chili

2 tbs pickels finely chopped chornicon

2 tbs oninons finely minced

¼ tbs Sauce Worcestershire

salt to taste

Pepper to taste

1,000 island dressing

Reuben sandwich

Butter one side of each slice of pumpernickel.
Place, buttered-side down, on a preheated griddle, or in a large skillet over medium heat.
Spread each slice with 1-2 tablespoons homemade dressing.
Top each with a slice of swiss cheese and allow to melt.
While cheese is melting, heat turkey, corned beef and sauerkraut on griddle until warmed through.
Place meats and sauerkraut on one slice of pumpernickel. Top with remaining slice, cheese-side down.
Cut

Fun Facts: To keep workers fed the Chinese began fermenting shredded cabbage in rice wine, hence the birth of sauerkraut.