Edit: March 17, 2011 Happy St. Patrick’s Day!
I’m updating and reprising this recipe post in honor of St. Patrick’s Day. It’s all part of our tradition every year. The Grandparents happen to be visiting this year and while everyone but me is still sleeping right now, it won’t belong before the kids wake up and head straight to the front porch, where they’ll check to see if the Leprechaun has left them any GOLD!
We each leave one shoe out on the porch the night before St. Patrick’s Day, and magically the following morning find our shoes filled with gold.
But this isn’t just any gold, since after all, Leprechauns are tricky little folk!
The boys go to great lengths to keep a watchful eye on their gold pieces, sometimes hiding them in creative spots (like in the freezer or under a pillow) to try to trick the Leprechaun himself! But inevitably by the end of the day, the gold pieces have all turned to stone. Oh well! It all makes for great fun and we still have our sandwiches to look forward to!
I never knew. I have always called the Corned Beef/Coleslaw sandwich a “Reuben”, from way back in my mammal-eating days. To be honest with you, Corned Beef is one of the very few meats I actually do still miss from time to time. Especially Corned Beef Hash, topped with a couple of “Sunny-Side-Up” Eggs with toast on the side for breakfast. So yummy and so gross all at once!
In deciding what to name this version, I looked up “Reuben” and found that the name really only applies to the Corned Beef and Sauerkraut sandwich, and that it evolved into another form called the “Rachel”, which substitued Pastrami for the Corned Beef and the Coleslaw for the Kraut. So, what are we supposed to call the Corned Beef/Coleslaw variant? A Reubel? A Rachen? Doesn’t matter I guess, since we are going to ditch the Corned Beef and Pastrami altogether with my version anyway.
So, you may call this whatever you like. I’ll just call it delicious.
2 slices Rye Bread (I used my own Gluten Free version)
1 slice Swiss Cheese
1/3 cup prepared Coleslaw (I told you I had plans for this!)
1 Tablespoon Thousand Island Dressing
1 Tablespoon softened Butter
What to do:
Spread outsides of both slices of bread with softened butter.
Place one slice, butter side down, on a skillet or griddle over medium heat.
Top with cheese,
and drizzle on the Thousand Island Dressing.
Top with remaining bread slice, butter side up.
Cook over medium heat until bottom is golden brown and then carefully flip over to brown the other side.
Remove to plate and serve with chips and a pickle! This is so yummy, you’ll never miss the Corned Beef. Okay, maybe just a little bit.