It's that time of the year again. Time to get your Irish on. St. Patrick's Day in Chicago. On the Irish side of the family it is in our blood and a part of who we are. In Chicago it's also a big deal. Every year when I get an ad from the local grocer that corned beef is on sale I know what we have to do. Make corned beef and cabbage, or as my wife calls it "New England Boiled Dinner."
|Thin sliced corned beef|
|Add some Baby Swiss Cheese|
|Russian or 1000 Island Dressing|
I really do love a good Reuben when I can. It's really a very simple thing to make.
|Add some dressing|
Corned beef, very thinly sliced
Rye bread, seeded, unseeded, or marble rye bread
Russian Dressing, or 1000 Island
Butter, for grilling
Deli-style Dill pickles, quartered
|Add some Sauerkraut|
|Butter the bread generously|
Lay the sliced rye bread on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of Swiss cheese. Place the remaining bread slices on top, dressing sides down, and set aside.
|Place sandwiches on griddle|
Transfer the sandwiches to a cutting board and cut in half on the diagonal. Place on plate and serve with dill pickles, Cole slaw, and potato chips.
|Now where are those chips?|
|Corned beef piled high with mustard of course|
|What to do with the left-overs?|
|Corned beef hash ingredients|