Saint Paddy's Irish Sandwich

Made for Recipe Group. Seems like not one of us has made the recipe the way she wrote it LOL. I used seedless rye and some swiss cheese, because it's not any kind of reuben without those. And I really missed not having Thousand Island dressing on it, but the mustard was good. I had corned beef leftovers from the day before and just pan grilled the sandwiches. Love the quick pickle slaw recipe though. We ate leftovers of that just as a side dish. Thanks for the recipe!

Made for Recipe Group. Seems like not one of us has made the recipe the way she wrote it LOL. I used seedless rye and some swiss cheese, because it's not any kind of reuben without those. And I really missed not having Thousand Island dressing on it, but the mustard was good. I had corned beef leftovers from the day before and just pan grilled the sandwiches. Love the quick pickle slaw recipe though. We ate leftovers of that just as a side dish. Thanks for the recipe!

Recipe Group: So good! I subbed honey mustard in the vinagraitte, and for the sandwich I used yellow mustard mixed with a bit of horseradish and black pepper. I nuked my cabbage for 60 seconds before pouring on the dressing to help wilt it down a bit. Delicious, different sandwich to use up my leftover Guinness Corned Beef, thanks for sharing!

Recipe Group Selection: 14, March 2015 ~ A nice twist on a traditional Reuben sandwich. I used leftover 'Stout Slow Cooker Corned Beef' from AR for the meat and two different kinds of rye breads. We did like the spicy brown mustard for a different condiment. I added a thin slice of Swiss cheese to the sandwich and popped them under the broiler until melted. Where we are from a corned beef sandwich with cole slaw is called a Rachael.

This sandwich was a good way for me to use the small amount of leftover Braised Corned Beef Brisket (mauigirl's recipe) I had made for St. Patrick's Day. For the dressing, I mixed olive oil, red wine vinegar, a pinch of sugar, and greek oregano. I poured over shredded cabbage and carrot and allowed it to marinate for four hours in the refrigerator. I spread the spicy brown mustard on lightly toasted Amish White Bread (recipe from this site). Unfortunately, we felt the sandwich would have been better with a different type of mustard as the spicy brown mustard was a bit overpowering for our taste. Thank you, bignosekate for sharing your recipe. This was the Buzz Recipe Group selection for March 14, 2015.

Made this for Recipe Group...DELICIOUS! I did use 'Braised Corned Beef Brisket' recipe from here for the corned beef and I also used our favorite vinegar slaw. Loved the use of the toasted sourdough and the addition of the spicy brown mustard. I followed others and added some swiss...this is a keeper~YUM! Thanks for sharing. :)

This recipe caught my eye because the cabbage wasn't cooked. I may be Irish but never did like sauerkraut. I cheated a bit, I had some very lean top loin corned beef from the deli. I made my cabbage mixture early in the day and let it sit in the fridge all day to marinate. I used cider vinegar and left out the salt and just kept throwing in shredded cabbage until it reached the right consistency. After I had my sandwich put together I decided to heat it up, so put it in my convection microwave on 350° until the Swiss cheese melted. Heating it was a great idea. Served with dill pickle wedges and chips. I'm not waiting until St. Patrick's day to make this great tasting sandwich again.

We loved this. The only thing I changed is that I used Orowheat thins for the bread because this is what I had on hand and I I couldn't stand the thought of a "reuben" without cheese and so I shredded some swiss. Tasty stuff. Thanks bignosekate!