Irish Reuben -- Celebrating St. Pat's Day!

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                             

1. Preheat a griddle or skillet on medium heat.
2. Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese.
3. 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.
4. Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
   
5. Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through.
6. 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                               

1. Preheat a griddle or skillet on medium heat.
2. Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese. 
3. 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. 
4. Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
5. Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through. 
6. Cut in half for serving.