Cooking at Home: Open face Irish-style corned beef and cabbage reuben
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long, 1/2-inch thick slices Irish soda bread as needed (1 - 2 per serving)
leftover cooked corned beef as needed
leftover julienne cooked cabbage, as needed
2 deli slices of Swiss cheese per serving
Russian dressing as needed, you can purchase bottled or make your own
Make your own Russian style dressing by combining equal parts mayonnaise and ketchup with a bit of finely diced pickle. Mix it to combine.
Turn the oven to the broiler setting and drain.
Julienne a good bit of the leftover cooked cabbage.
Slice some of the corned beef very thinly, across the grain.
Cut the soda bread into 1/2-inch thick slices. Put them on a baking tray and place that underneath the broiler.
Once the first side is a nice golden brown, flip the bread over and broil the second side for a minute or two.
At that point, spread some of the dressing onto each slice. Top that with some of the cabbage, a layer of the thin sliced beef, and top each one with a couple of slices of Swiss cheese.
Place the tray back under the broiler to melt the cheese and heat it all the way through.
Use a more traditional sliced rye bread if you like.