Ah, what to do post St. Paddy's Day with pounds of excess corned beef? Of course, there is a second day's dinner of warmed-up leftovers...but it's by the third day -- if not certainly by later in the week -- that I love most of all a great corned beef sandwich, one that rivals my favorite delis, all from the comfort of my home!
The quandary is whether to go the cold or warmed prepared route (a contest, so to speak, between the grilled Reuben sandwich, or a perfect sky-high cold version). With all the ingredients available in my fridge, I decided to set up my own culinary battle between the two!
For my cold version, I slathered my rye bread slices with a generous amount of Russian dressing, piled high a scoop of coleslaw on one side of the bread and then mounded my sliced corned beef on top, before crowning with several slices of Swiss cheese and my second slice of bread which I then served with a quickly fried batch of thin sweet potato slices in hot peanut oil to accompany my cold sandwich. It is always a delicious choice but I did forgo both a middle slice of bread and the need to mound beyond sensible reason much more than six ounces of shaved meat -- both omissions saved my jaw from unhinging!
To make the Corned Beef Reuben, I placed my griddle over medium heat and loaded my first slice of marble rye bread with Russian dressing, Swiss cheese, Boar's Head sauerkraut, corned beef slices, more Swiss cheese and the buttered rye bread to top it. I placed the sandwich butter side down in the grill pan and cooked until warmed through and golden brown on the underside while I buttered the top bread slice facing up, before turning over to finish grilling, ultimately serving with cold potato salad.
Washed down with a selection of Irish beers, I enjoyed half portions of both hot and cold sandwiches and figure I got the best of both worlds!