As long as I can remember my family has always celebrated St Patrick’s Day. How can you not when you have a paternal grandmother who was a Red Headed Irish lady (1/2 Irish actually) with the last name of Duffy.
My mother being full blooded Italian had never had corned beef and cabbage until after my parents were married. My father said it was a must have for the holiday. And since then according to my mother she has been making Corned Beef every year for the last 43 St Patrick’s Days! True dedication if you ask me.
Nevertheless, the tradition has gone on with me as well for my family. However, instead of the traditional corned beef and cabbage, I make Corned Beef Reuben Sandwiches every year. Gasp, but oh so much more tantalizing on the tongue!
It definitely is a deli favorite, the best Reuben sandwiches always contain a good helping of corned beef or even pastrami, a bit of swiss cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing.
We aren’t a huge sauerkraut kinda family so I am omitting that from my recipe, but you can definitely add it to yours!
You can serve a Reuben cold, but I love it toasted on the panini grill and served warm so that the cheese is nice and melted and the thousand island dressing oozes out as you take a bite!
Gluten Free Corned Beef Reuben Sandwich
- ½ cup + 2 Tablespoons Butter, softened
- 10 Slices gluten free Bread
- 1½ cups Thousand Island Dressing or more if needs
- 2 lbs corned beef, sliced
- 10 slices swiss cheese
- Butter one side of each slice of bread and place one slice of the bread buttered side down on a flat surface.
- Add ingredients in the following order: 2 tbsp of Thousand Island Dressing, corned beef, Swiss cheese, and an additional 2 tbsp of Thousand Island Dressing. Top the sandwich with the remaining slice of bread, buttered side up.
- Preheat a panini grill to 400º F. Place sandwich on the grill, and heat sandwich approximately 3 minutes or until the bread is golden brown and the cheese is melted.