Okay, in honor of St. Pat's, I am making corned beef, and cabbage, after a
fashion........I'm just giving it a slight Yiddish spin......

Dinner tonight: Open face Reuben's (and Rachels for those who shudder at
the thought of saurkraut)

2 lb. sliced corned beef, from the deli
1 lb. saurkraut, drained
1/2 lb. domestic swiss cheese
Thousand Island dressing

(1/2 lb. creamy cole slaw, drained)
Loaf of seeded rye bread


I intend on nuking the corned beef to take the chill off of it. The same
with the saurkraut.

Take two slices of rounded rye bread and place flat sides together on a foil
covered broiler pan.
Pour a small amount of dressing on bread and spread with butter knife to
cover bread.
Top with ample amount of corned beef then kraut.
Top filling with a slice of cheese for each slice of bread.
Pop in broiler until cheese starts to melt.

Serve

If the diners don't care for saurkraut, substitute slaw, but omit the
broiling (broiled cole slaw is rather disgusting) and serve as a cold
sandwich. (You needed heat the corned beef for this one either).

I heat the corned beef and kraut as if I were to leave it under the broiler
until both were warm the cheese and bread would char.

-ginny