Leftovers are a cook’s best friend, and they’re perfectly suited to soups and sandwiches. If you have corned beef left over from St. Patrick’s Day, you’re in luck. Today’s recipes for a Reuben sandwich and soup are easy to put together and a little creative, too.
I love a good Reuben piled high with corned beef, slathered with a tangy dressing, topped with creamy coleslaw and Swiss cheese, and sandwiched between two crisp slices of rye.
There are various stories about this delightful sandwich’s origins. One suggests it was invented by Arthur Reuben, owner of a New York delicatessen, who made the original with ham and served it to actress Annette Seelos while she was making a movie with Charlie Chaplin. Another version points to Omaha Nebraska, and grocer Reuben Kay (shortened from Kulakofsky), who is said to have invented the Reuben for his poker buddies.
At any rate, it appears that the Reuben got its biggest boost after a waitress entered it in the National Restaurant Association’s National Sandwich Idea Contest in 1956 and won the competition.
In addition to today’s Reuben sandwich recipe, we have Corned Beef Reuben Soup, which makes use of leftover St. Paddy’s Day cabbage and other vegetables. It’s hearty and creamy thanks to the addition of half-and-half and Swiss cheese.
More: Just in time for St. Patrick’s Day: 2 new cookbooks from Ireland
More: These St. Paddy’s recipes are an Irish blessing
Contact food writer Susan Selasky at email@example.com or 313-222-6872. Follow @SusanMariecooks on Twitter.
Corned Beef Reuben with Remoulade
Makes: 4 / Preparation time: 10 minutes / Total time: 30 minutes
¾ cup low-fat mayonnaise
¼ cup chili sauce
1 teaspoon red hot pepper sauce (or to taste)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
Salt and pepper to taste
8 slices favorite rye or marble rye bread
2 tablespoons (or more as needed) low-fat mayonnaise
1 pound cooked and thinly sliced corned beef
4 slices low-sodium Swiss cheese
1 ½ cups prepared coleslaw or make your own
To prepare the remoulade: In a small bowl stir together all the ingredients. Cover and chill for 30 minutes.
Meanwhile, heat a large nonstick skillet over medium heat. Spread about 1 teaspoon of mayonnaise on one side of each piece of bread. To make two sandwiches at a time: Place two bread slices, mayonnaise side down, in the skillet. Spoon a dollop of remoulade on each slice and top with 4 ounces of corned beef and a slice of cheese. Top that with a scoop of coleslaw and another slice of bread, mayonnaise side up. When the bottom bread has browned, turn the sandwich over and cook until cheese has melted slightly and bread has browned. Remove from skillet and repeat process, making two more sandwiches. Serve sandwiches with additional remoulade on the side.
From and tested by Susan Selasky in the Free Press Test Kitchen.
Nutrition information per serving: 597 calories (48% from fat), 31 grams fat (10 grams sat. fat), 51 grams carbohydrates, 26 grams protein, 1,871 mg sodium, 86 mg cholesterol, 5 grams fiber.
Corned Beef Reuben Soup
Serves: 8 / Preparation time: 10 minutes / Total time: 45 minutes
You can use leftover cooked potatoes and carrots from a corned beef dinner in this soup. Add them about 10 minutes before serving to heat them through.
4 tablespoons unsalted butter
½ cup sweet onion, chopped
½ cup celery, chopped
¼ cup all-purpose flour
3 cups water
2 beef bouillon cubes or reduced-sodium beef bouillon granules
2 cups corned beef, cooked and chopped
2 cups green or savoy cabbage, finely shredded
2 cups fat-free half-and-half or light cream
1 ½ cups shredded Swiss cheese, divided
In a large soup pot, melt the butter over medium heat. Add the onion and celery and sauté until tender, about 3 minutes. Stir in the flour and cook 2 minutes.
Stir in the water and add the bouillon; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Add the corned beef and cabbage. Whisk in the half-and-half and 1 cup of the Swiss cheese. Cook for 20-30 minutes or until the mixture thickens slightly. Stir occasionally.
Serve in individual bowls or cups, topping each with 1 tablespoon of the remaining shredded cheese.
Adapted from several Reuben soup recipes.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Published 6:00 AM EDT Mar 17, 2019