In honor of St. Pat’s day, Barry smoked a corn
beef brisket and used it to make a Reuben sandwich — one very reminiscent of
those he prepared at the Kirby House Restaurant. Although theirs was referred
to as a Continental Rueben, I took the liberty to rename it for this special
day. Beside, Thomas Kirby, who built the Kirby House in 1885 was an Irish immigrant.
Irish Reuben
Yield: 1 sandwich
Thousand Island
spread, enough for spreading
Marbled rye, 2 slices
Deli sliced pastrami, 2 to 4 slices (Barry smoked corn beef brisket, and sliced
it thin)
Sauerkraut, drained, about ¼ cup
Swiss cheese, 1 slice
Melted butter for grilling bread
Honey mustard, enough for spreading
- Preheat a griddle or skillet on medium heat.
- Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese.
- Spread inside of the other slice of bread with honey mustard and lay on top of stacked ingredients. Brush top of bread with melted butter.
- Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
- Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through.
- Cut in half for serving.
Recipe without photo . . .
Irish Reuben Yield: 1 sandwich
Thousand Island spread, enough for spreading
Marbled rye, 2 slices
Deli sliced pastrami, 2 to 4 slices (Barry smoked corn beef brisket, and sliced it thin)
Sauerkraut, drained, about ¼ cup
Swiss cheese, 1 slice
Melted butter for grilling bread
Honey mustard, enough for spreading
- Preheat a griddle or skillet on medium heat.
- Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese.
- Spread inside of the other slice of bread with honey mustard and lay on top of stacked ingredients. Brush top of bread with melted butter.
- Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
- Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through.
- Cut in half for serving.
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