Reuben Sandwiches with Potatoes, Carrots and Cabbage

Reuben Sandwiches with Potatoes, Carrots and Cabbage

My husband looks forward to Reuben Sandwiches with Potatoes, Carrots and Cabbage all year. This year he adopted the phrase, “Irish Thanksgiving” because it’s the one day of year we spend cooking Irish food all day. Now, when I say Irish, it’s more like American Irish since reuben sandwiches were created after the Irish immigrated to America.

Reuben Sandwiches with Potatoes, Carrots and Cabbage

This year we celebrated early because he has to work on St. Patrick’s Day. But just like any holiday, it doesn’t matter when you celebrate, all that matters is that you’re enjoying your day with your loved ones.

When I was a kid, we went to my grandparent’s house every St. Patrick’s Day. My grandma would make Reuben Sandwiches with Potatoes, Carrots and Cabbage, just like I do today.

Funny thing about the reuben sandwich — as a kid I wouldn’t try one, but now I absolutely love them! My kid self thought they sounded gross. Rye bread – yuck! Sauerkraut and Swiss cheese — I don’t think so! So my grandma would make my reuben with white bread, different cheese and no sauerkraut. But every year she’d ask me to try it the “right” way. One year, I decided to break out of my comfort zone and give a real reuben a try. And to my surprise it was so good! And not just good, but the best sandwich I had ever had! Even though I didn’t like a lot of the ingredients, somehow together they tasted so great! So now, when anyone snubs their nose at a reuben, I always tell them that even though it sounds like you might not like, just give it a try, you’ll probably like it.

“Try it, you’ll like it!” Now I sound like a preschool cartoon. Anyone else remember Yo Gabba Gabba? My daughter loved that show! The songs were so catchy they’d get stuck in my head all day.

Now back to the tasty Irish food. Just like me, my husband didn’t want to try a reuben. He had never had a reuben before and during our first year of marriage, I actually went to a deli and bought myself a sandwich because he didn’t want to try one. The next year, I was able to convince him to try the sandwich. Now, almost 13 years later he looks forward to his Reuben Sandwich with Potatoes, Carrots and Cabbage, all year.

Reuben Sandwiches with Potatoes, Carrots and Cabbage is a simple meal to prepare, it’s just time consuming. The corned beef brisket takes 3-4 hours to cook. Then, I like to cook the veggies in the beef broth because you’ll get all those yummy corned beef flavors infused in the veggies. However, I do strain the broth first, that way the fat, pieces of meat and herbs and seasonings from the meat don’t end up on the veggies.

The key to a perfect reuben is so use two slices of Swiss cheese. If you layer all the sandwich goodies between the cheese slices, you’ll end up with a perfectly balanced sandwich that doesn’t fall apart. I also like to put the pickles on the sandwich. Traditionally, dill pickles are served on the side but I think sliced dill pickles and sauerkraut together are so tasty. I also spread a little Irish butter on the outsides of the sandwich before I grill it. Usually I grill it on a cast iron skillet and use a cast iron sandwich press to weigh the reuben down. The sandwich press keeps the heat in and squishes the sandwich down which leads to the perfectly grilled reuben.

assembling Reuben Sandwiches with Potatoes, Carrots and Cabbage

Then serve your sandwich along side some red potatoes, carrots and cabbage topped with a dollop of Irish butter, salt and pepper. Yum!

If you haven’t decided what to cook this St. Patrick’s Day I highly suggest you try Reuben Sandwiches with Potatoes, Carrots and Cabbage. They’re just so delicious!

Happy St. Patrick’s Day!

Reuben Sandwiches with Potatoes, Carrots and Cabbage

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Print Recipe
Reuben Sandwich with Potatoes, Carrots and Cabbage
Reuben Sandwiches with Potatoes, Carrots and Cabbage is a traditional Irish-American St. Patrick's Day meal. The reuben is layered with Swiss cheese, corned beef, sauerkraut and dill pickles, and grilled to perfection. Served alongside red potatoes, cabbage and carrots. A splendid way to celebrate!
Reuben Sandwiches with Potatoes, Carrots and Cabbage
Course Holiday, Lunch, Main Dish
Cuisine American, Irish
Prep Time 5 minutes
Cook Time 4 hours
Servings
people
Ingredients
Course Holiday, Lunch, Main Dish
Cuisine American, Irish
Prep Time 5 minutes
Cook Time 4 hours
Servings
people
Ingredients
Reuben Sandwiches with Potatoes, Carrots and Cabbage
Instructions
  1. Place entire contents of beef brisket into a pot and cover with water.
  2. Bring to a boil. Reduce heat to simmer. Cover and cook 3-4 hours, until the brisket is fork tender.
  3. Let the meat rest, then thinly slice across the grain.
  4. While the meat is resting, strain the water (I like to use a colander over a large pot). Put the pot in the freezer so the fat will quickly rise to the top, then with a large spoon remove as much fat as you can.
  5. Bring the broth to a boil and add the potatoes and carrots. Cook for about 8 minutes and add the cabbage. Cook for another 5-8 minutes, or until all the vegetables are fork tender.
  6. To assemble each sandwich butter the outside of both pieces of bread. Spread mustard or dressing on the inside of each piece of bread. Put a slice of Swiss cheese on each piece of bread. Place sliced corned beef on one side of bread then top with sauerkraut and pickles.
  7. Grill the sandwiches until browned and cheese is melted. I like to use a cast iron sandwich press to ensure even cooking.
Recipe Notes

I like to cook the vegetables in the broth because it gives them so much flavor. But if you prefer, you can cook the veggies in water. Also, I like to strain the broth so there aren’t pieces of fat or herbs/seasonings from the meat in the my veggies.

I cooked a 3.75 pound corned beef brisket, which makes about 4 sandwiches, with a little extra. The brisket has fat and shrinks a lot during cooking.

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