Ramona Werst has a love for growing and cooking with basil. Currently, she has more than 30 varieties in her collection and she is adding to it all the time. She creates basil-infused recipes and would love to teach you how to Love Your Basil! Visit her blog (www.ramonasbasilgarden.com) to download her free e-book, Love Your Basil.
I’m not sure whether I really like St. Patrick’s Day, or if I like to use the holiday as an excuse to make Corned Beef. I love to use my corned beef leftovers to make Reuben Sandwiches. You really don’t have to wait until St. Patrick’s Day to make Corned Beef—now I just make it whenever we’re in the mood for Reuben Sandwiches.
Just like a Reuben Sandwich from a New York deli.
Photo by David Werst
Reuben Sandwiches with Serata Basil
To see the how-to videos for creating this recipe, visit Love Your Basil.
• 1 package corned beef
• 1/4 cup fresh Serata basil, chopped (although any fresh basil can be used)
• 1 tablespoon olive oil
• 2 tablespoons butter, per sandwich (or margarine)
• 2 pieces rye bread, per sandwich
• 2 slices of Swiss cheese, per sandwich
• 1/4 cup sauerkraut, drained, per sandwich
• 4 tablespoons Thousand Island dressing, per sandwich
1. You can purchase a corned beef brisket in the meat section. It comes in with a vacuum packed bag and has a little seasoning pack.
2. Place corned beef in a pot and cover with water approximately 2 inches above the corned beef. Add the seasoning pack and the Serata basil.
3. Turn the heat to medium high, and bring it to a boil. Turn down to medium low and leave at a simmering boil. Cook at a simmering boil, 50 minutes per pound.
4. Take the rye bread and butter on one side of each of the two slices. I’m using Smart Balance Butter. You can use any margarine or butter.
5. In a heavy duty skillet or a cast iron skillet add the olive oil. While heating the pan. Put two of the rye bread slices butter side down in the skillet.
6. Add little bit of a Thousand Island dressing.
7. Once the skillet is heated, turn down from medium to medium low. Allow the sandwich to heat all the way through.
8. Place a piece of Swiss cheese as the next layer and pile on corned beef to your preference. Spoon the sauerkraut on top of the corned beef. Top with another slice of Swiss cheese. Spread Thousand Island dressing on the other piece of rye bread, leaving the buttered side on the outside. Place this slice of bread on top of the Swiss cheese layer.
9. Using a spatula, mash down the sandwich a little bit.
10. To turn, use two spatulas. Take the big spatula and put it on top of the sandwich. Take the little one and put it under the sandwich and turn it over.
11. To serve, cut it in half.
Serata basil has a ruffled, almost lettuce leaf, look to it. Photo by foodistablog/Courtesy Flickr
I'm Ramona Werst, teaching you to Love Your Basil.
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE