Reuben Sandwich

I still had so much corned beef left from the Corned Beef Hash so I thought it would be a good idea to make a reuben sandwich. It was simple to make, didn’t require much ingredients, and tasted great. It was very flavorful from the blend of the spicy mustard with the sauerkraut and the flavor and texture of the sauerkraut was a wonderful complement to the corned beef. I will definitely be making this again, perhaps with a Russian dressing next time.

Deli Reuben Sandwich (adapted from Martha Stewart):

Yields 1 serving

• Butter
• 2 slices rye bread
• 1/2 cup sauerkraut
• Corned beef, sliced
• Swiss cheese, sliced
• Spicy brown mustard

Preheat oven to 450 degrees F.

Toast and butter bread.

Drain sauerkraut.

On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes.

Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts.

Spread mustard on other slice bread and place on top of sandwich.

Serve with pickles.