There are widely varying stories of where the Reuben sandwich originated, none of which are Irish, however you’re almost certain to find it on the menu at most Irish restaurants and especially at Irish Pubs. This recipe combines all of the classic elements and converts them into a scrumptious dip for rye chips.
Photo from NoblePig.com
- 10 ounce corned beef (substitute pastrami, but then change the name from Reuben to Rachel)
- 1 (16 ounce) can sauerkraut
- 1 cup Thousand Island dressing
- 10 ounce shredded Swiss cheese
Chop corned beef into small pieces. Open, drain and chop sauerkraut into small pieces. Mix all ingredients in a heavy saucepan over medium-high heat until hot and cheese melts. Serve with rye chips or mini loaf for dipping.