Okay, name your favorite hot sandwich! Mine, hands down would have to be a reuben sandwich. It’s like the best combination of flavors. You’ve got the tender corned beef, tangy sauerkraut and thousand island dressing. Yum! With St. Patrick’s Day coming up, I started to think about the traditional corned beef and cabbage dinner that we love to have and then I thought about reubens. A reuben is basically corned beef and cabbage on a sandwich.
I have a thing for small versions of things, plus an open faced sandwich is just a lighter version of the usual, because you consume less carbs…that is if you can eat just one. Which isn’t really possible, because these bites are too good!
I love using my crockpot to cook the corned beef, it always comes out so tender. Watch for corned beef to go on sale after St. Patrick’s Day and stock up!
Have you ever made thousand island dressing from scratch? This was my first time, and oh man…it’s so good! If you have the time, homemade dressings are so much better than any thing you can buy on a shelf in the grocery store.
Here’s the lineup of ingredients to make your own Homemade Thousand Island Dressing.
Here’s the recipe:
- 1½ tablespoon minced onion
- ¼ teaspoon minced garlic (from a small jar I keep in the fridge - so convenient!)
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 teaspoons dill pickle relish
- ¼ cup cocktail sauce
- 2 tablespoons ketchup
- 1 cup mayonnaise
- 1 hard boiled egg, chopped fine
- To mince the onion really fine, I LOVE using thishandheld mandolin with a ceramic blade. The onion slices SO thin, and then I just run a big knife all over the thin slices. For the hard boiled egg, I love to save time by never peeling an egg again trick! Once out of the shell, in a bowl, just use a whisk in an up and down motion to chop up the hard boiled egg fine. Once all ingredients are all prepared, mix them all together and refrigerate.
Once your corned beef is cooked, cooled and shredded and your dressing is made, you are ready to assemble!
- sliced dark rye bread, slice each piece into fourths
- shredded corned beef
- thousand island dressing
- sauerkraut (from a can, drain out the juices)
- thinly sliced swiss cheese
- Spread a layer of thousand on one side of the rye bread, top with the shredded corned beef, sauerkraut and thinly sliced swiss. You can serve as is, or stick them underneath your oven broiler for a minute or two to melt the cheese. Either way, these mini sammys are goo-ood!!
Okay, your turn…what’s your favorite sandwich?