Corned Beef Reuben w/ Horseradish Sour Cream & Bacon #stpatricksday #recipe

Corned Beef Reuben w/ Horseradish Sour Cream & Bacon

Since the smallest cut of corned beef I could get was 3 pounds, we had some leftovers. This was a great way to use them, I might have even liked it more than the corned beef and cabbage (check that recipe out too).

Ingredients/Cost:
1/2 lb shredded corned beef (already cooked): $6.00
4 slices sourdough bread: $1.80
5 slices Swiss cheese: $2.25
2 strips bacon: $2.00
4 tbsp sauerkraut: $0.35
2 tsp horseradish: $0.25
4 tbsp sour cream: $0.30
4 tsp mayo: $0.20
1 can Guinness: $2.00
1 tbsp butter: $0.20

Total cost = $15.35 or $7.68 per serving

Directions (est. time ~30 minutes, serves 2):

1. Put a pan on the stove over medium heat and add the bacon. Cook for ~6-7 minutes or until fully cooked, flipping halfway through. Reserve the bacon fat in the pan after removing the bacon.

2. While the bacon cooks, put another pan on the stove over medium heat and add the shredded corned beef. Cook for a minute or so and then add some of the Guinness to the pan and stir. Cook until the corned beef is reheated fully, ~3-5 minutes. Add more Guinness if the pan dries out and then drink what you don’t use.

3. When the bacon and corned beef are both done, we can assemble the sandwich. Place one slice of cheese on each of the slices of bread. Mix the horseradish and sour cream together and then spread on each slice of cheese, then top with the sauerkraut. Finally, on one side of each sandwich, add corned beef, 1/2 slice of cheese, then the bacon and top with the other half of the sandwich. Spread the top half of each sandwich with some mayo.

4. Place the pan used to cook the bacon back on the stove over medium heat. Add butter if there isn’t enough bacon fat left. Place the sandwiches, mayo side down, into the pan and cook until a golden brown crust forms, ~2-3 minutes. Before flipping, spread mayo on the top side of the bread. Flip and cook the other side for ~2-3 minutes, or until a golden brown crust forms.

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