Corned Beef Reuben

  • 4 tbsp. Irish butter (Kerrygold)
  • 4 slices rye bread (preferably a fresh loaf)
  • ½ cup sauerkraut (drained)
  • 16 oz corned beef (6 slices)
  • ¼ cup thousand island dressing
  1. Heat skillet to medium.
  2. Butter bread then turn over and spread dressing on the other side. Add the cheese then sauerkraut and then corned beef.
  3. Spread more dressing on the other half and then place on top.
  4. Grill the sandwich for 3-4 minutes on each side until the bread is toasted well and the cheese has melted.
  5. Take off and cut in half. Serve with a Guinness float.