Made another knockout lunch today. This started as a twist on my favorite sandwich by making due with what I had available. Turns out, I almost like it better than the original!
The Minnesota Reuben has the following ingredients:
- Bread of choice (rye or white)
- Corned beef (I buy the 3-4 pound briskets and boil them at home with the seasoning packet) shredded by fork after cooking, can be kept in refrigerator and used in sandwiches later.
- Swiss cheese, two or three slices to taste and size
- One Claussen dill pickle spear, cut into a skin (bottom section) and top softer section.
- Dijon mustard
- Butter for grilling on pan/skillet
Place the cheese on one piece of bread, then stack loose strips of corned beef. On the other piece of bread, spread a thin layer of Dijon mustard.
For the pickle, cut the softer side from the ‘skin’ side and discard the softer side. Take the skin side and cut into strips, then chop into cubes and place on the bed of mustard. Assembled sandwich may look like this:
Grill in a skillet until golden brown and the cheese is all melted. I drop the skillet very low to ensure that all of the corned beef gets to a nice warm temperature (as in this case the corned beef was in the refrigerator). At that point the sandwich is ready to enjoy! Finished sandwich looks like this: