So, I tried out this recipe before I started my blog, and I thought that I’d give it a second go around.
I’m Irish. I like Irish food. And nothing really is more Irish than a Reuben. I grew up on these things, every St. Patty’s Day my mom would make a corned beef and cabbage. It was one of the best days of the year. She would even dye the milk green.
Because of about 25 percent of my heritage, I decided to put a new spin on the Reuben, to deconstruct it (basically just pull it apart and put it on a plate).
(1) corned beef
(2) slices of rye bread
(1/4-1/2) cup sour kraut
(1-2) tablespoons Thousand Island
(1) tablespoon horseradish
(2) slices of cheese (preferably swiss)
The Thousand Island
(4) tablespoons mayonnaise
(2) tablespoons ketchup
(2) tablespoons relish/diced pickles
Follow instructions on corned beef to cook. Usually, you boil corned beef for about 50 minutes per pound of beef. I simmered mine for about 2 hours and 10 minutes.
Create thousand island. Combine all ingredients in a small bowl until smooth.
Spread horseradish on bread.
Spread thousand island.
Apply cheese. I didn’t have swiss, so I used Colby jack.
Slice corned beef about 1/4 inch thick. Slap on bread.
Apply sour kraut. Top with pickle.
This is definitely my favorite sandwich. It was even good eaten with a knife and fork. I would say 9/10, cause nothing can actually be perfect.