Please Note these Vegetarian/Vegan alternatives:

This sandwich recipe, as well as the Traditional Saint Patrick's day feast meal (posted below this--from which this sandwich is derived) may easily be adapted to a vegetarian and vegan meal. For the vegetarians and vegans in our household we simply omit the the meat and/or cheese and add a layer of simple garlic hummus (sounds icky, but it's really not bad--and the yellow mustard adds a surprisingly tasty tang). For the St. Pat's day meal, simply cook the vegetables separately from the meat and serve with a side of meatless protein such as small bowl of white beans or, serve hummus as an appetizer with organic flax seed chips, corn chips or cucumber slices, or....

Excerpt below taken from:
Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Book, NY, NY, 2000.


Small cheer and great welcome make a merry feast.
--William Shakespeare

When I was a young girl, my father would make sandwiches from leftover corned beef in one of two ways: steamed and served hot on a soft French roll (with lots of yellow mustard and a garlicky dill pickle on the side); or as a type of Reuben sandwich (on toasted rye bread, with lots of cheese, sauerkraut, and mustard). The secret to either of these delicious sandwiches was the proper draining and chilling of the corned beef itself. Papa would put the remaining hunk of cooked meat inside a colander (with a pie plate beneath to catch any drippings) and refrigerate it for two or three days. This allowed the excess moisture to drain away from the meat, thus drying it out so that when he finally sliced the corned beef we were rewarded with tender, wonderfully thin, deli-style sandwich slices.

While my own children are not always enthusiastic about the traditional corned-beef-and-cabbage meal of Saint Patrick’s Day (I believe it has something to do with the cabbage) they are more enthusiastic when we serve these delectable corned beef sandwiches from the remains of our feast-day meal.


Papa's Reuben Sandwich

This sandwich, inspired by our favorite delicatessen, was sometimes accompanied by a cup of soup and dill pickles, but most of the time it was a meal in itself.


  • Rye bread slices (we liked to use the rectangular-shaped rye loaves, as those slices seemed to hold the sandwich ingredients together well)
  • Mustard (Papa preferred the spicy brown mustard, while we children put on lots of the vinegary yellow mustard)
  • Swiss cheese, sliced (enough for at least one generous slice per sandwich)
  • Chilled corned beef (be certain that it is as lean as possible--trim all fat before slicing) sliced thin--enough for three to four slices per sandwich

Butter the bread slices on one side and place them on a baking sheet. Lightly toast the bread about four inches from the broiler (1 to 2 minutes). Remove from heat. Spread mustard on all of the bread slices. On half of the bread slices continue to add cheese, drained sauerkraut (about one tablespoon0, and sliced corned beef that has been warmed in a microwave or steamer. Top sandwiches with remaining pieces of toast and halve. Serve immediately with crunchy dill pickles, soup, and/or fried potatoes, French fries, or onion rings.

Reuben sandwich at the Manhattan Deli at the Atlantis Casino Resort Spa.