Thursday, March 15
Bite Sized Open Faced Reuben Sandwiches w/ Homemade Russian Dressing
St. Patrick's Day.
You know you will have some left over corned beef come Sunday am. What better way to nurse your green beer hangover than with a Reuben Sandwich.
I loved corned beef in so many different dishes. But with my left overs this is the #1 thing on my list to make the next day. While your at it... how about some Corned Beef Hash?
Have I told you how much I love hash?
I've had a minor love affair with Hormel Corned Beef Hash since I was a child. My father was a big Corned Beef Hash fan as well. Saturday or Sunday breakfast consisted of a can of hash and some scrambled eggs with bacon for the first 18 years of my life.
I continued my obsession with the meat in a can (that looks and smells like cat food) until I was in my young 20's. That is when I noticed the back of the can.
If you eat it... read the back. You'll give it up. Scary fat. Scary sodium. Scary ass calories!
So do me a favor... don't eat canned corned beef hash. It's bad news.
Make your own instead. It's so easy... leftover meat. And cubed potatoes. Seriously, that is all!
Enough about Corned Beef Hash already. Lets talk Reubens!
I discovered how yummy they were about 3 years ago, I always thought I hated kraut. Boy was I wrong!! Reubens are the best combo of bold flavors in a sandwich.
Bite Sized Open Faced (or not so open) Reuben Sandwiches w/ Homemade Russian Dressing
Pumpernickel Bread Sliced
1/2 lb cooked corned beef
1/4 lb sliced Swiss cheese
1 cup sauerkraut
1/2 cup Russian dressing (recipes to follow)
1/4 cup thinly sliced red onion
1/2 tbs of dill weed
1 tbs of olive oil
With a 2 inch round cookie cutter (or a small glass) cut circles out of your bread slices. With a pastry brush, brush each bread circle with the olive oil. Bake at 400 for about 5 minutes. Flip and then bake for another 2-3 minutes OR until your bread is nice and toasted like a cracker.
Top each bread circle with shredded corned beef, and then a small slice of Swiss cheese. Pop back in the oven for about 30-60 seconds or until your cheese is melted.
Top with sauerkraut, Russian dressing, onions, and dill.
Eat in one flavor packed bite!!
Russian Dressing taken up a notch:
1 cup of mayo
1 tbs of horseradish
1 tsp of minced onion
1 tsp of minced garlic
1/2 tsp of catchup
1/4 tsp of cider vinegar
1/2 tsp of sugar
pinch of salt
pinch of smoked paprika
Whisk together and refrigerate for 1 hour before serving.