Thursday, March 19, 2009
Ok, St. Patty's day has come and gone....many of us have leftovers from our corned beef and cabbage....I don't want hash....How about a reuben? Mmmmm! I love a good reuben sandwich. Tender corned beef, melty swiss cheese, crunchy sauerkraut, sweet russian dressing on hot buttery rye bread....THUD.
Well my K-man likes pretty much all food BUT does not like sauerkraut at ALL. He will eat cole slaw but even plain cooked cabbage is still sketchy for him. When I made the corned beef and cabbage....he looked like a little kid when he was looking at the cabbage on his plate, like: "What is this and do I have to eat it?" I reassured him that is was NOT sauerkraut....he took a few bites and said half-heartedly....'it's good.' I knew it wasn't his thing....clearly some childhood eating memories! LOL...
Anyhow here's my tweaked reuben for K-man to enjoy:
Sliced leftover corned beef
Sliced Swiss Cheese
Finely shredded cole slaw (says Angel Hair cabbage in salad section in grocery)
Thousand Island Dressing
Horseradish sauce (in your dressing aisle)
1. Toast your rye bread.
2. Thinly slice your COLD corned beef, otherwise it being warm will shred beef.
3. Place sliced cheese on bread when hot out of toaster.
4. Warm corned beef slices in microwave.
5. Squirt on some horseradish sauce.
6. Pile on the beef on the horseradish.
7. Mix shredded cole slaw with dressing. Just enough to flavor it but not to make it drippy.
8. Spread extra dressing on the warmed cheese.
9. Place a few thin red onion rings and then the slaw on corned beef.
10. Top with remaining slice of bread with cheese.
Serve with a dill pickle.
Now THAT is a sandwich anyone can enjoy! Warning a big mouth needed.