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Corned Beef Reuben with Mozzarella and Carrot Sticks by Jes Mostek	No ratings Rating Details Rate this meal Printable View

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

Recipe:

Reuben Sandwich with Mozzarella by Rebecca Randolph serves: 3	No ratings Rating Details Rate this recipe Printable View Print Index Cards

We prefer the mild taste of the Mozzarella with the sharp taste of the corned beef.

Ingredients:

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

Directions:

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!

Categories:

Crock Pot Cooking
Ethnic Foods
Fall/Winter
Holiday Favorites
Main Dishes
Meats
Peanut/Nut Free
Spring/Summer
Uses up Left-overs