Happy St. Patrick’s Day!

There’s something about a reuben that makes me feel like I’m eating something special, not just “a sandwich.” This is the first time I’ve made them at home, and I thought it tasted even better because I could adjust the ingredients to make it just right! What a great lunch!

You don’t have to be Irish to want to celebrate St. Patrick’s Day. I have a couple traditional Irish recipes for you today. They’re easy and yummy! {My favorite kind}

Reuben Sandwich

Ingredients

• Rye bread – I used Marble bread {Yum!}
• Sliced corned beef – I used Boar’s Head from the deli
• Sliced Swiss Cheese – I used Boar’s Head Baby Swiss
• Sauerkraut, drained – I used Boar’s Head with a little sugar added
• Thousand Island dressing
• Butter

Prehead a large skillet on medium heat. Lightly butter one side of the bread slices. Spread non-buttered sides with Thousand Island dressing. Put one buttered side down in the skillet to grill. Add corned beef, 1 slice of Swiss cheese, sauerkraut, another slice of Swiss cheese, and then the top piece of bread with the butter side up. Grill slightly and flip. Press down a bit to make it stick together just right. When both sides are golden brown, remove and serve.

Tips: Well, I love sauces, so I add a little more Thousand Island in the middle. I also use quite a bit of corned beef. Experiment with the amount of each ingredient to make it the perfect sandwich for you!

Now, here’s what we’re having for dinner…

I love when a recipe is so easy and it turns out to be a wonderful meal! Check out this simple recipe…

Corned Beef and Cabbage

Ingredients

• 3 pounds corned beef brisket with spice { You can find it packaged with spices in most grocery stores.}
• 10 small red potatoes
• 5 carrots, peeled and cut to small chunks {I’m so precise, I know!}
• 1 large head of cabbage, cut into small wedges

Place corned beef in a large Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover the pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15-20 minutes. Remove the corned beef and slice it on a plate. Serve with vegetables. That’s it!

Last week Once Upon a Dream shared a great post for the perfect little sweet treat to make with the kids on St. Patrick’s Day!

Irish Soda Bread would be a great addition, but I’ll have to try that next year!

Whether you’ll be drinking a Guinness {very traditional Irish beer} or green punch on this fun holiday, here’s a toast for you…

May you always have walls for the wind, a roof for the rain, and drinks beside the fire.

Thanks for joining us for Tasty Tuesday! Ya’ll are such great cooks!

A couple quick reminders…remember to link directly to your post, and please don’t forget to place a link back here to Tasty Tuesday!  Enjoy the great food!