After St. Pat’s day, there is usually a piece of corned beef left-over. Many people make corned beef hash and serve it with eggs. However, there is another popular way to use up that cold corned beef.
The Reuben sandwich is an American classic, though its origins and creator are disputed. The way I make my Reuben is sort of a West coast style, replacing the Thousand Island dressing with Dijon mustard and wheat bread instead of rye. It can also be helpful (and quicker) to heat the meat and the sauerkraut before assembling the sandwich.