A Reuben sandwich is my go to meal for corned beef leftovers. Rye bread is piled high with sauerkraut, Swiss cheese, and of course, corned beef. This sandwich only takes a few minutes to prepare and is especially tasty with homemade corned beef.
4 slices Swiss Emmenthaler cheese
4 slices Kosher style corned beef
2 ounces chilled, well drained sauerkraut
1 ounce or less Thousand Island dressing
4 Dark rye bread
Dill pickle for garnish
Mix Thousand Island dressing with drained sauerkraut. Spread the outside of each slice of bread with butter. Lay bread unbuttered side up side by side and place Swiss cheese on each piece, corn beef on each piece, sauerkraut on corned beef and then put together for grilling on sandwich grill or skillet.
Press together with spatula and cook until brown and hot through so cheese oozes. Eat immediately. Garnish with Kosher dill pickle, rose radish and potato chips.