I’m all about classic recipes but sometimes I like to change things up a bit. Especially when I have a lot of leftovers and don’t want to keep repeating the same thing. I always start with the corned beef dinner, followed by corned beef hash the next morning and lunch is the much anticipated Reuben on rye bread. At this point, since I cook like I have a husband and five children, but really only have one son at home who is not a big eater like most 19 year olds boys are, I still have some leftover corned beef to use.
One year I made a Reuben pizza, cut into squares, it was a really neat appetizer. This year, feeling like I didn’t need all the pizza carbs with summer around the corner, I decided to use tortillas and make quesadillas!
As for the sauce, you can always purchase a bottle of thousand islands dressing. I just can’t get myself to do that, so I’ve been following Ina Garten’s recipe, substituting the ketchup for chili or cocktail sauce. Ina had served this dressing for a dip for roasted shrimp. I also like to saute my sauerkraut slightly to remove any excess moisture, warm and slightly caramelize before assembling my Reubens.
2 8 inch tortillas, your choice, I used a whole wheat
1/2 cup leftover corned beef
1/2 cup swiss cheese, grated
1/4 cup drained sauerkraut
Thousand Islands dressing, recipe below or use store-bought
In a large skillet, saute the sauerkraut until warm. Add in the shredded corned beef and warm gently. Remove and set aside. Either add a touch of olive oil or spray the skillet. Place in the tortillas, layer on the cheese, sauerkraut and corned beef, about 1 tablespoon of dressing on each and more cheese. Fold over the tortilla and cook until golden brown, turing once. Serve with additional dressing if desired.
Thousand Islands Dressing
3/4 cup mayonnaise
1/4 cup chilli sauce (or cocktail sauce – which I like to use when dipping in the roasted shrimp or ketchup as Ina uses)
1 teaspoon lemon juice
1 teaspoon capers, minced
1 teaspoon gherkins, minced
1 tablespoon sweet pickles, minced
Pinch of kosher salt and freshly ground black pepper
Mix all together. Keeps for about a week in the refrigerator.