Corned Beef Reuben Food

CORNED BEEF AND CABBAGE REUBEN

Steps:

• For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
• Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly.
• Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven.

CORNED BEEF REUBEN QUESADILLAS

Steps:

• Preheat griddle or skillet over medium-high heat.
• Spread one side of each tortillas with dressing.
• Layer 1 slice corned beef, 1 slice cheese and 1/4 cup sauerkraut on half of each tortillas.
• Fold tortilla over ingredients, spray skillet with non-stick vegetable spray and grill until cheese is melted and tortilla lightly browned.

LAYERED REUBEN CORNED BEEF CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Rinse and drain sauerkraut. Place in the bottom of a greased 1 1/2 quart casserole.
• Mix together dressing and mayonnaise.
• Top the sauerkraut with half the cheese, then half of the dressing, all of the corned beef, then the remaining cheese, and remaining dressing.
• Bake until it starts to bubble.
• Top with rye slices, brushed with melted butter and bake 10 minutes more.
• You could also just bake it until bubbly and spoon it onto rye or pumpernickle bread instead of the party rye, if you wanted to.