4 years ago
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Julie Griffin, director of Lunds & Byerlys products,
shares her favorite St. Patrick’s Day food tradition: unforgettable Reuben
sandwiches! Read on for the recipe – and the secret ingredient!

Each year, right
around the time everyone starts dressing in green, I get quite the craving for
those delicious Irish foods – Guinness stew, corned beef and cabbage and of
course, my favorite, corned beef brisket Reuben sandwiches! 

Wagyu Kobe corned
beef brisket is our very best, ready for St. Patrick’s Day. This unique product
is brined and cured with just the right amount of spice, but the key ingredient
is the beef. What you’ll find is a succulent beef, laced with marbling for that
unforgettable tenderness and fantastic taste.

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We have worked hard
to procure the great beef for this product. The beef originates in Japan, which
is where our Wagyu Kobe corned beef brisket gets its name: “Wa” meaning Japan,
“gyu” meaning beef and Kobe referring to beef only from the Kobe region in
Japan. Our new corned beef brisket is from some of the finest beef available in
the world!

For those wanting
to start a St. Patrick’s Day tradition of their own (or if you just have a
hankering for a Reuben) here one of our favorite recipes:

Kobe Corned Beef Brisket Reuben Sandwiches

Ingredients:

  • 4 pieces Marble Rye Bread
  • 8 ounces Lunds & Byerlys Kobe Corned Beef Brisket (roasted or boiled according to package instructions, then sliced to desired thickness)
  • 4 slices swiss cheese
  • 1 small can sauerkraut, drained
  • Lunds & Byerlys Thousand Island Dressing
  • Softened butter

Directions:
Butter one side of each piece of bread. On 2 of the 4 unbuttered sides, place one slice of cheese, enough sauerkraut to your liking, 4 ounces of sliced corned beef and top with another slice of swiss cheese. Placing the cheese on the top and bottom keeps the bread from getting soggy during the grilling process.)

Top each with a piece bread, buttered side out. Heat a nonstick pan over medium heat and place the sandwiches in the pan. If possible, cover the sandwiches while they are in the pan. This will help warm the filling of the sandwich as it cooks.

When the bottom is golden and the cheese is beginning to melt, carefully turn the sandwiches, cover again, and grill until cooked to your liking. I usually try to warm my sauerkraut and the corned beef slightly prior to assembling. This helps ensure that the middle of the sandwich gets nice and hot. If you build it really big, it will take longer the warm through and you run the risk of burning the outside of the sandwich.

Serve with a side of Thousand Island dressing. If you prefer the dressing to be inside the sandwich, simply spread a little on top of the cheese before you put the sauerkraut on. You can also mix the dressing with the sauerkraut.