My favorite thing about extra corned beef is making Reuben Sandwiches the next day. It’s kind of like looking forward to turkey sandwiches after Thanksgiving!
Ingredients:
1 lb of sliced corned beef
1 cup of Thousand Island dressing
1 can of sauerkraut, drained
12 slices of swiss cheese
6 pretzel buns
(Traditionally, Reuben Sandwiches are served on rye bread, but we love them on these pretzel buns we get from our bakery.)
Slice the buns in half and spread each side with Thousand Island dressing. Place a slice of cheese on top. Layer corned beef and sauerkraut. Top with a second slice of cheese and place sandwich on a hot greased grill. Cook until the bread is crispy and the cheese is melted.