My St. Patrick’s Day Lunch features a Reuben Sandwich. This Reuben is a family favorite and easy to make.
Take a wee bit of Irish (9%), mix with more than a bit of English (69%), and throw in a little Scandinavian (22%) and, well, you’ve created me. To honor my Irish ancestry, I’ve created an easy, casual little lunch menu.
Technically, the Reuben sandwich is not an Irish thing, but corned beef is an American-Irish delight, so there!
Actually, some say that the Reuben is definitely Jewish, while others say that it’s most certainly German. Whatever the case, I say it’s scrumptious, so I’m featuring it for my St. Patrick’s Day Lunch.
The Origin of the Reuben
This is what I found as I was researching the main event for my St. Patrick’s Day Lunch: The origin of the Reuben is the source of much dispute. One story holds that Arthur Reuben invented the sandwich in 1914 at his New York City restaurant.
Another account says that a grocer named Reuben Kulakofsky created the sandwich in Omaha, Nebraska in the 1920s to feed a group of poker players at a late-night game.
I don’t really care who invented the Reuben sandwich, the end result is a delicious and popular sandwich found at many delis nationwide and often in my kitchen. It’s one of my husband’s favorite sandwiches!
Casual St. Patrick’s Day Lunch Menu
Toasted Reuben Sandwiches
Tangy Cole Slaw
Homemade Potato Chips
Shamrock Milkshake Cupcake
- 1/3 cup Russian dressing
- 12 rye bread slices
- 12 Swiss cheese slices
- 1 cup refrigerated sauerkraut, drained
- 3/4 lb. shaved deli corned beef
- 1/3 cup mayonnaise
- 1/2 cup butter, softened
- Spread dressing on one side of six bread slices.
- Top with one cheese slice, sauerkraut, corned beef, and another cheese slice.
- Spread mayonnaise on one side of the remaining six slices of bread.
- Place bread slice, mayo side down, on top of the cheese. You will have six sandwiches. Spread both sides of bread with softened butter.
- Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches, in batches, 2 minutes per side until bread is golden and cheese is melted.
Recipe for Tangy Coleslaw for St. Patrick’s Day Lunch
- 1/2 cup mayonnaise
- 1/4 cup dill pickle relish
- 1 T malt vinegar
- 2 T capers, drained
- 1 T spicy mustard
- 1 tsp. fresh tarragon, chopped
- 1/2 tsp. pepper
- 1 (10 oz) package finely shredded cabbage
- 1/2 cup thinly sliced green onions
Stir together first seven ingredients in a large bowl. Add cabbage and onions and toss well. Store in the fridge.
Find the homemade potato chips here! They are scrumptious! But you can also buy some fancy, gourmet chips, already made!
Find Shamrock Shake Cupcakes here!
Hope you love my St. Patrick’s Day Lunch as much as we do!