This is a print preview of "Corned Beef Reubens with Myra's Comeback Salad Dressing" recipe.

Corned Beef Reubens with Myra's Comeback Salad Dressing Recipe
by Bob Vincent

Corned Beef Reubens with Myra's Comeback Salad Dressing

I had leftover corned beef from St Patrick's day so I decided to make Swedish Rye Bread and make Reubens. I also liked the sound of Myra Byanka's Comeback Salad Dressing so this seemed like a nice opportunity to try it. The link to her dressing is provided.

I served these tasty Reubens along side an easy to make Tomato soup.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Ireland Irish
Cook time: Servings: 4 Servings

Ingredients

  • 4 large slices Swedish Rye bread. CES recipe link is provided.
  • 1/2 cup, Myra's Comeback Salad Dressing. CES recipe link is provided.
  • 8 oz corned beef, sliced
  • 4 slices, swiss cheese
  • 1 cup sauerkraut
  • 1/4 cup mayo

Directions

  1. Coat bread slices with Mayo for grilling.
  2. Coat bread slices with Myra's Comeback Salad Dressing on second side.
  3. Add swiss cheese, corned beef, sauerkraut, second slice of cheese, then final bread slice.
  4. Grilled on griddle over medium low heat until nicely browned on both sides.
  5. Slice and serve with dill pickles and soup if desired.