St. Patrick’s Day Lunch

Take a wee bit of Irish, mix with more than a bit of Scottish, and throw in a little Cherokee Indian 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 St. Patrick’s Day.

This is what I found as I was researching:  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 1920’s 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


Reuben Sandwiches
  • ⅓ cup Russian dressing
  • 12 rye bread slices
  • 12 Swiss cheese slices
  • 1 cup refrigerated sauerkraut, drained
  • ¾ lb. shaved deli corned beef
  • ⅓ cup mayonnaise
  • ½ cup butter, softened
  1. Spread dressing on one side of six bread slices.
  2. Top with one cheese slice, sauerkraut, corned beef, and another cheese slice.
  3. Spread mayonnaise on one side of the remaining six slices of bread.
  4. Place bread slice, mayo side down, on top of cheese. You will have six sandwiches. Spread both sides of bread with softened butter.
  5. 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.

Tangy Coleslaw
  • ½ cup mayonnaise
  • ¼ cup dill pickle relish
  • 2 T capers, drained
  • 1 T malt vinegar
  • 1 T spicy mustard
  • 1 tsp. fresh tarragon, chopped
  • ½ tsp. pepper
  • 1 (10 oz) package finely shredded cabbage
  • ½ cup thinly sliced green onions
  1. 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 Milkshake Cupcakes here!

Irish Blessings
May the Good Lord take a liking to you… but not too soon!

May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields and,
Until we meet again,
May God hold you in the palm of His hand.

May you have love that never ends,
lots of money, and lots of friends.
Health be yours, whatever you do,
and may God send many blessings to you!

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Yummy, yummy! I don’t need St Pat day to enjoy these great recipes!
    Shirley @ Intelligent Domestications recently posted…Hosting a Women’s Ministry EventMy Profile

  2. I have never had a Ruben. I love all the components but I have never had them all together. I need to try one soon. And the Home maid potato chips! Yum!

  3. I loved the recipe! I made my wife and she tasted and loved it! Thanks for the recipe!

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