I’ll admit I’m not one for St. Patrick’s Day. Maybe it’s because I’m not Irish or because I’m not a fan of beer. But one St. Patrick’s Day tradition I can get behind is corned beef. It’s actually kinda funny because I’m not a big meat eater but corned beef (and cabbage) is comfort food to me.
If you’re planning on cooking corned beef this St. Patrick’s Day, here’s the perfect way to use up all those leftover. Make a delicious reuben sandwich the next day! This hearty sandwich has all the staples including a homemade, lighter version of thousand island spread. I swapped out traditional sauerkraut for some savory Harvest Snaps. They add the perfect amount of crunch and bring me back the chips in a sandwich days of elementary school.
Watch the video below to see how it’s made!
Harvest Snaps Reuben Sandwich with Homemade Thousand Island Dressing
for the dressing
¾ cup light mayo
¼ cup ketchup
½ tbsp minced onion
1 tbsp sweet relish
½ tsp white vinegar
¼ tsp chili powder
¼ tsp coarse salt
for the sandwich
1 tbsp unsalted butter
2 slices marbled rye bread
2 slices of Swiss cheese
4-6 slices of corned beef, sliced thin
12 Harvest Snaps
Snapea Crisp Caeser or the Lentil Bean Onion Thyme are my favorite pairing
- Add all dressing ingredient to a medium mixing bowl. Use a spatula to stir until combined. Transfer to an airtight container and keep refrigerated until ready to use.
- Butter one side of a slice of marble rye. Flip it over and spread a generous amount of the thousand island spread onto one slice of marble rye. Top with Swiss cheese, corned beef and your favorite Harvest Snaps. Add another slice of marble rye and butter the top of the sandwich.
- Toast the sandwich in a cast iron skillet (a non-stick skillet or sandwich press will work too) over medium heat for 2-3 minutes. Carefully flip the sandwich and toast the other side until golden brown and the cheese begins to melt. Cut in half and enjoy immediately.