This time of year with the snow falling, the winds blowing, and the temperatures dropping I love to make delicious slow cooker meals. One of our favorites is corned beef and cabbage. We made some recently and it turned out wonderfully. We enjoyed it for dinner one night and looked forward to leftovers the next couple of days. I’ll share the recipe soon but we enjoyed the leftovers as sandwiches so much that I wanted to share the recipe right away.
I have to be honest and say I wasn’t sure what to call these sandwiches at first. I’ve had Reuben sandwiches before but was never really sure what the difference was between them and a corned beef sandwich. Was it just a fancier name or were the ingredients actually different?
I went searching on the web and was interested to learn that classic Reubens are made with Russian dressing instead of Thousand Island. There appears to also be some debates on whether a Reuben should be served with thin slices of pastrami or corned beef. Since this sandwich was made from our leftover corned beef and we normally enjoy them with Thousand Island dressing I decided to keep the name simple and clear.
It’s a very easy recipe and one that you can assemble and adjust based on the leftovers you have. I do hope you enjoy it as much as we do. We like this easy recipe so much we might even make slow cooker corned beef and cabbage again for St Patrick’s Day just so we can make these sandwiches the next day.
Ingredients
- 1 1/2 cups of leftover slow cooked sliced corned beef
- 1 cup leftover slow cooked leftover drained cabbage
- 2 slices Swiss cheese
- 1/2 cup Thousand Island Dressing
- 4 King’s Hawaiian Sweet 4 Pack Dinner Rolls
Instructions
- Preheat oven to broil.
- Cut dinner rolls in half and cut cheese to fit on rolls.
Top the bottom half of the rolls with a slice of cheese, some cabbage, a slice or two of corned beef, and a large dollop of Thousand Island dressing. - Place the sandwich in the oven on broil until cheese melts. Top with other half of roll and put back under the broiler until top is golden brown – about 30 seconds to a minute.
- Serve warm and enjoy!
