If you have corned beef at your restaurant, but you’re not serving Reuben sandwiches, I highly recommend you try them on your menu. Today, I’m going to show you two different ways to make a Reuben sandwich using corned beef. First, I’ll make the classic version with sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread. Then, I’ll make my personal favorite – a twist on the classic Reuben sandwich that substitutes pickled beet relish for sauerkraut. The sweetness of the beets pairs perfectly with the saltiness of the corned beef, and I just love beets!
See more at www.dennisfoodservice.com/chef