St. Patrick’s Day is just about here and like any other holiday, I’m thinking about the food. (Also the drinking – but that’s a different post.)
When it comes to St. Patrick’s Day cuisine, you instantly think of the traditional corned beef and cabbage and Irish soda bread, but that’s not the route we’re taking. Don’t worry; there is still corned beef in your future.
Today we’re making a Reuben Panini. I made corned beef and cabbage earlier in the week and used the leftovers to create this sandwich. If you don’t have corned beef on hand, you can head to the deli to pick some up.
If you’ve followed any of my other Meals With Misha recipes before – if you haven’t, you’re missing out on some delicious treats – you know that a lot of the ingredients in my recipes are easily interchangeable.
For this Reuben recipe, here are a few things you can make swaps on:
- Bread – Traditionally, Reubens are made with rye, but I used a sourdough rye bread – use whatever bread you like or have on hand.
- Meat – Reubens can be made with either corned beef, pastrami, or turkey.
- Dressings – Reubens can be made with either Russian or Thousand Island.
If you do not have a panini press, you can make this on the stove top similar to how you make grilled cheese. Use a metal spatula to press down on the sandwich and give it the same pressed look you get from the panini maker.
Check out the step-by-step directions below and peep the video up top for a visual. Don’t forget to follow Meals With Misha on Instagram. Sound off in the comments to let us know what you want to see on the next episode.
2 Slices Rye Bread
1 Cup Cooked Corned Beef
1 Tablespoon Russian Dressing
2 Slices Swiss Cheese
1/4 Cup Sauerkraut
Warm up your panini press.
While that is warming up, it’s time to prep your sandwich.
Grab your slices of bread, and butter the outside of the slices before putting your sandwich together. In the video I do it at the end, but don’t be like me.
Now it’s time to assemble the sandwich.
Place the bread butter side down and on the non-buttered side, spread the Russian dressing on one or both pieces of bread. Then top with Swiss cheese on both slices.
Next, top only one piece of bread with the corned beef and then sauerkraut. You only want to put the toppings on one side to make it easier and not cause a mess when putting the sandwich together.
Place the second piece of bread on top of the sandwich; butter side should be facing up.
Once heated up, butter the panini press and add your sandwich to the buttered area. Close and let cook until the cheese is melted and the bread is nice and crispy and has a golden brown color.
Remove from the panini press, slice, and enjoy!