In honor of St. Patrick’s Day I made these Ruben sandwiches. Even though the Ruben isn’t really Irish, technically neither is St. Patrick’s Day but who really cares – its just fun and part of our tradition growing up. My mom would always make her own corned beef and it was so good but if there is one thing I’m short of these days its time so I took some short cuts that still made this just as tasty! The deli section of the grocery store almost always has corned beef on sale around St. Patty’s day. I usually put about 1/4 pound of corned beef on each sandwich because I don’t enjoy the sandwiches that are so full of corned beef that you can’t taste the other ingredients. Also, I prefer baby swiss cheese on my Rubens because I enjoy the more mild flavor. All together this meal is pretty inexpensive and very easy! I should make them more than once a year! Note: this recipe makes 4 sandwiches

Easy Weeknight Rubens

Ingredients
– rye bread
– 1 lb sliced corned beef
– 8 slices of baby swiss cheese
– good quality sauerkraut (refrigerated is best)
– quality thousand island dressing
– butter

Directions

Butter one side of 8 slices of bread. In a cast iron skillet heated to medium heat, lay 2 slices butter-side down. Top each with 1 slice of cheese, ~1/4 lb corned beef, 1-2 tablespoons of sauerkraut, and a second slice of swiss cheese. On the inside of the top buttered slice of bread, smear on some thousand island dressing and place on top of the meat and cheese. Continue cooking like a regular grilled cheese – until the insides are hot and each side is golden brown. Repeat for the last 2 sandwiches.

Enjoy with some sort of cabbage, potato, and a Guinness or just by themselves!!

Much Love,
M