With St. Patrick’s Day coming up, I got to thinking about my favorite Irish recipes. I ate corned beef and cabbage in the Crock-Pot growing up (one of the few things my dad knew how to make, other than Velveeta Shells & Cheese) and I loved it, but I haven’t had it in years.
The one recipe that stuck out in my mind was the reuben. I normally eat it out at a restaurant, and I why on earth have I never made this at home? I don’t have an answer for you – so I thought, what better time to try it than this St. Patty’s Day?
I did a search on MrFood.com and I realized we had a lot more recipes than I’d bargained for. There are decisions to be made! Tough ones, at that.
From macaroni salad to a reuben bake, we’ve infused the flavor of a reuben into pretty much everything. Now the question is: Should I stick to the classic reuben sandwich that I was dreaming of in the first place, or should I switch it up to one of these tasty-looking recipes?
This one (shown above) is just like it sounds, a cross between a loaf of bread and a reuben, with all of the deliciousness baked right inside.
Here’s the classic sandwich, baked in the oven – which seems like an easier option!
This sounds absolutely delicious, but it may be better for a quick and easy weeknight meal since it’s straying from the classic with the addition of chicken. I do love the use of rye breadcrumbs for the topping.
A hot and cheesy baked dip with all of the great flavor of a reuben? Sign me up!
I’m starting to think perhaps I should create a whole menu based around the reuben. Now that I’ve got sides as well…or would that be overkill? This looks too easy not to try.
Refrigerated biscuits turn corned beef and sauerkraut into little “turnovers” – how cute is that?
This might be a better option for a reuben casserole, since it’s more classic.
No, this is not a joke – and to tell you the truth, I can’t believe I didn’t think of this sooner! The sauerkraut serves as the “cheese,” and at only 5 ingredients, I don’t think it gets any simpler.
This is as easy as topping hot dogs with sauerkraut, Thousand Island dressing, and Swiss cheese. Easy-peasy!
A lighter option for anyone watching their waistline, I love the use of cabbage here.
Too many choices! I don’t know where to even start. The dip was what I thought I would choose, but I can’t seem to get over that idea for the turnovers – and the classic sandwich also seems like the way to go! What would you make?
Thank you Mr. Food test kitchen for all the good recipes. I would like you to formulate a Reuben Quische. Is that possible? Can’t wait. I will check frequently for the new Reuben Quische recipe.I love Mr. Food. He is an– Ooh so good chef. Very Creative. Thanks again.