Description
Leftover Corned Beef Reubens are the ultimate after St. Paddy’s Day sandwich. Loaded with slices of leftover corned beef, a tasty reuben sauce, caramelized onions and swiss cheese all sandwiched between thick slices of marbled rye bread.
Ingredients
Caramelized Onions
2 tbsp unsalted butter
1 large onion, sliced thin
1 tsp salt
Sauce
1/2 cup sauerkraut (drained)
2 tbsp sweet pickle relish
1 tbsp ketchup
2 tbsp mayonaise
1 tsp Worcestershire sauce
pinch of salt
Reuben
2 tbsp unsalted butter
1 pound leftover corned beef
4 slices swiss cheese
6 slices marbled rye bread
caramelized onions
sauce
Instructions
Caramelized Onions
Melt the butter in a large skillet over medium heat
Add onions, sauté 2-3 minutes
Add salt, stir
Reduce heat to medium-low, continue to sauté for 30-35 more minutes, working with a wooden spoon, toss the onions every few minutes so they do not burn
Once onions are browned to your liking and sweet to taste, transfer them to a bowl and set aside
Do not clean the skillet, you will use it again
Sauce
In a small bowl combine all sauce ingredients, mix well, set aside
Reuben
Butter both sides of the 6 slices of bread
Put the same skillet that you cooked the onions in onto the stovetop over medium heat
Add the slices of corned beef, heat/brown on both sides for about 2 minutes*, set aside
Add 4 slices of bread to the skillet, toast on both sides, 1-2 minutes per side, set aside
Add the remaining 2 slices, toast on 1 side ,flip and add 2 slices of cheese to each toasted slice, allow cheese to melt (be careful not to burn the bread)
Take 1 slice of the toasted bread top with half of the corned beef slices, top with the slice of bread with the melted cheese, top with a generous helping of the sauce and caramelized onions, finish with the 3rd slice of toasted bread, repeat for the other sandwich
Notes
*you just want to heat the corned beef, you don’t want to cook out all of the grease or it will be too dry