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Reuben Patty Melt – The Frankenstein’s Monster of St. Paddy’s Day Leftovers

Posted on | March 20, 2009 | 5 Comments

Every once in a while, I’m tempted to play Dr. Frankenstein with my food. This time, the Monster was the 2 pounds of corned beef leftover from a Sunday St. Paddy’s feast. I eat corned beef once or twice a year, almost always in Reuben sandwiches. Reubens are delicious, and I challenge anyone who thinks otherwise to pistols at dawn. But, I was a bit tired of the same old Reuben equation.

So, I did what any aspiring mad food scientist would do: I threw it in the blender with a bit of Guinness and some egg whites and ground it up. The result, a Reuben patty melt (fried onions excluded…this time).

This is my new favorite sandwich. It’s got all your favorite songs from the Reuben greatest hits album; with the stout adding a nifty bit of structure on the b-side. Check it out.

2 cups ground corned beef (pulsed in the food processor)
6 Tbsp kraut and 4 slices of Swiss Cheese (pulsed in the food processor)
4 Tbsp Guinness or other stout of your choice
2 egg whites

Blend together into a burger-like patty and fry in a pan with oil or butter (at this point, go ahead, use the butter).

It’s a little difficult to flip, so I recommend forming it into a rectangular patty that fits the spatula. Give it about 5 minutes per side, then transfer to a slice of rye bread. Top with yet another slice of swiss and place under the broiler until the cheese is bubbling.

While you’re waiting for the cheese to bubble atop your Monster, whip up 1 heaping tablespoon of mayo with an equal measure of ketchup and spread on the other slice of rye.

Slice in two and scream “It’s Alive!!!”

Then just eat it.

This is my new favorite sandwich. The blending

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