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On St. Patrick’s Day everyone is Irish. And if you celebrate like most Americans, everything is Irish too.
Let’s face it: Drinking green beer to the point of hallucination, looking for Leprechauns with pots-o-gold at the end of rainbows, and gorging on Corned Beef & Cabbage are fun ways to celebrate on March 17th. Since these traditions are American interpretations of the Irish holiday, I thought I’d start another.
Leftover Corned Beef transformed into a spicy, tangy Reuben Sandwich is something I look forward to every year… So I’m celebrating St. Patty’s Day with a loaf of fresh Rye Bread. Watch the video!
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REUBEN vs. RACHEL
Which do you prefer? The Reuben with Corned Beef, Russian Dressing and Sauerkraut -OR- The Rachel with Roast Turkey, Spicy Mustard and Coleslaw? Tell me in the comments!
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I am going with The Reuben combo.
Pickle juice in the bread who would have thought!
Thanks, Rob! I know — I thought the pickle juice was a little wacky too, but I always buy the “Jewish Rye” at the store (when I buy it — for Reubens!) so when I was testing this and trying to avoid the time-consuming sponge starter, I read that you could get the same sour effect from pickle juice. It tastes pretty legit :) I hope you like it!
I’ve definitely gotta go with the Reuben, as well =)
Reuben all the way, Peggy!!
What do you when you say bake 20 minutes. Rotate??