Poor Paul. He’s Irish and his parents own two bars. Then he marries this gal, who’s not only Jewish, but doesn’t even drink.
Poor Amy. She loves cabbage. And sauerkraut. But said husband ^^^ doesn’t.
Happy Paul. Because his wife still buys him beer and tolerates the smell (not really.)
Happy Amy. Because her husband will eat the cabbage and tolerate the smell (not really.)
Corned beef is something they can both agree on, though. Thank goodness.
If you get a chance to make my Slow Cooker Corned Beef and Cabbage, then use a little bit of the left over corned beef for these sandwiches. If not, then stop by your local deli and get some. Because the Reuben sandwich has been updated!
With corned beef, Swiss cheese, and sauerkraut, on top of golden biscuits with a spicy sour cream-mustard sauce, it’s a match made in heaven…
…like Amy and Paul. Sort of.
Biscuit Reuben Sandwiches
Prep time: 15 minutes
• 1/3 cup light sour cream
• 1 1/2 teaspoons grainy mustard
• couple dashes hot sauce
• 1/4 teaspoon ground caraway seeds
• 4 Pillsbury biscuits, warmed and split in half
• 12 slices (3 ounces) thinly sliced corned beef
• 1/4 cup sauerkraut, optional
• 4 thin slices swiss cheese
Preheat broiler. Position rack 6 inches from the heat.
In a small bowl, whisk together the sour cream, mustard, hot sauce, and ground caraway until thoroughly combined.
Place biscuit bottoms on a baking sheet. Top each with 3 slices of corned beef, the sauerkraut, and cheese. Place under broiler for 1-2 minutes until cheese is melted and bubbly (keep a close eye so it doesn’t burn!) Slather with a generous helping of the sour cream mixture, followed by the biscuit tops. Serve immediately.
(adapted from Rachel Ray)