I do know that the Reuben sandwich is not Irish, but neither was St. Patrick. The Reuben is my favorite way to eat corned beef and is traditional fare at my home on March 17th.

If you have never tried a Reuben, it is likely that some or even all of the ingredients are not foods you prefer. I introduced this sandwich to Bill early in our marriage. He balked. He didn’t like corned beef, swiss cheese or sauerkraut. I assured him that I didn’t like them or rye bread either, but somehow, grilled together, they produce a most satisfying meal.

Yesterday, I made them for lunch. When dinner rolled around, he asked me what I was making. “Well…,” I said. “Reubens?” he asked. “If you don’t mind…,” I said. “YES!!” was his jubilant response. He’ll be happy to know there’s just enough rye and corned beef left for one more sandwich today for each of us.

If you have leftovers from yesterday’s corned beef dinner, I highly recommend making Reuben sandwiches, even if you don’t think you’ll like them. And for all you Irish purists out there, I did also make Irish Whiskey Soda Bread. Yummy.