Reubens
I love when March hits, and reubens are on our lunch menu. We had them twice this week. They are simple and delicious. Not only do we get to celebrate St. Patrick’s Day, but also Spring! We can’t wait for more sunshine-y days and fresh green grass!
These are some of our favorite warm sandwiches – and yes, farmers sure do love their warm sandwiches 
They are especially tasty during the cold winter months. Serve these on rye bread and don’t forget the kraut! Check out more here for a complete menu and other St. Pat’s favorites
- 2 slices of marble rye bread ( or rye bread )
- 2 T. thousand island dressing
- 1 slice swiss cheese
- 3-4 slices of corned beef (deli meat)
- ¼ c. sauerkraut, drained
- 2T. butter, softened, divided
- Butter outsides of sandwich bread
- Heat skillet to medium. Add 1T. butter.
- Layer sandwich (from bottom to top) with 2 slices of corned beef, then dressing, then sauerkraut, then 2 more slices of corned beef, and lastly swiss cheese.
- Heat in skillet for five minutes or until bread is golden brown.
- Flip sandwich carefully and repeat.
- Cut in half and serve with a pickle and chips.
Use rye bread. Butter both sides of bread. Then layer with thousand island dressing, corned beef, sauerkraut, more corned beef, and swiss cheese.
Cook over a skillet using medium heat – approx. 5 minutes per side until cheese is melted and heated through. Serve with chips and a pickle!
Check out all of Our St. Patrick’s Day Favorites!
With Easter just a few weeks away, check out some of our Easter favorite recipes here!
Dear Molly,
There is nothing like your reubens! I’ve tried to repeat the way you make them and I think mine require your magic touch. I’m sure others can follow this simple recipe and be delighted. They just haven’t had the opportunity to taste one served in the Herrick family home! Along with your birthday, your reubens make March one of my favorite months! Love, Mom