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St. Patty's Day Ruebens

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By Shannon O'Donnell

Story Created: Mar 17, 2011 at 11:50 AM PDT

Story Updated: Mar 19, 2011 at 11:06 PM PDT

It should come as no surprise to anyone that I have some serious Irish roots (Shannon. O'Donnell.), but while I do find potatoes appealing and don't mind a thick and foamy 'black and tan', I'm not too keen on the whole traditional 'corned beef and cabbage' meal every March 17th. However, I DO love a good Rueben sandwich. Essentially corned beef and cabbage, but in a tastier package. Here is how I make mine...

ST. PATTY'S DAY RUEBENS

Ingredients:

* 8 slices dark rye bread
* 8 tsp coarse grain mustard
* 1 pound quality corned beef or pastrami, thinly sliced
* 1/2 pound Swiss cheese, thinly sliced
* 8 ounces sauerkraut, drained
* 3/4 cup Russian Dressing (recipe below) or 1000 Island Dressing
* 1 T butter, softened

Russian Dressing Ingredients:

* 1/2 cup mayonnaise
* 3 T ketchup
* 2 T sweet pickle relish
* 1-2 T prepared white horseradish

Directions:

1) In a medium bowl, mix Russian Dressing or 1000 Island with the sauerkraut.
2) Prepare sandwiches: On a work surface, place 4 slices of rye bread and spread each with about 1 teaspoon of mustard. Layer each with some of the corned beef, a slice of cheese, and cover with about 2 ounces of the sauerkraut mixture. Spread remaining bread slices with mustard, and top to make four sandwiches.
3) In a large non-stick skillet, melt butter over medium heat. Add sandwiches and cook on each side for 3 to 5 minutes.

Serve with salt and vinegar potato chips, pickles, and a pint o'Guinness. Serves 4. Happy St. Patrick's Day!

Shannon O'Donnell: Rainy Day Cafe

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