What to do with leftover corned beef? Make Reuben sandwiches of course! We used our Griddler to toast these up. I much prefer eating corned beef this way - the flavors were much more subtle and mellowed out a bit with the dressing and cheese.
I know, you probably don't really need a recipe, right?
For each sandwich:
2 slices rye bread (we used wheat)
Thousand Island dressing (we didn't have any, so I mixed up 1 Tbsp each ketchup and mayo with a splash of pickle juice and some garlic powder and it was sufficient)
2 slices Swiss cheese
Sliced corned beef - deli, or slow cooked
1/4 c. Sauerkraut
1. Slather dressing on inside of each piece of bread. Layer cheese, corned beef, sauerkraut, and more cheese inside each sandwich.
2. Butter outside of each piece of bread before placing on griddle or panini press.
3. Grill until each side is golden and bread is toasted. Slice and serve. Enjoy!