Corned Beef Reuben with Mozzarella and Carrot Sticks
by Jes Mostek
  March is very Shamrock-Focused, which means de-li-cious corned beef... but what to do with the left-overs? Ahh, that's where the world-famous Reuben comes in. Start your own deli right in your kitchen. The sliced corned beef smothered in sauerkraut, melted cheese (Swiss, traditionally, but this recipe tones it down with the milder Mozzerella) and dressing between 2 slices of grilled Rye cannot lead you astray, nor will it go bad within the month-- salt is both appetizing and a powerful preservative.
In addition to the recipe, you will also need the following for this meal:
  4 lg.  carrots, peeled and cut into sticks
    pickle spears
    potato chips

Reuben Sandwich with Mozzarella
by Rebecca Randolph
serves: 3
  We prefer the mild taste of the Mozzarella with the sharp taste of the corned beef.
  0.50 lbs   leftover corned beef, sliced
  0.75 cup   shredded Mozzarella cheese
  6 slices   rye bread
  3 tbsp   thousand island dressing
  8 oz   sour kraut
  spread dressing on one side of bread. Place corned beef on top of dressing, then 1/3 of the cheese then 1/3 of the sour kraut. Spread dressing on other slice of rye bread and place spread-side down on top of sandwich and grill. Serve with pickles and pretzels and beer!