St. Patty's Day Ruebens


By Shannon O'Donnell

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...



*  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



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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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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