NBCRightNow.com - Here's the recipe from Mike's Local Gourmet for Chef Brian Hodges' Classic Reuben Sandwich in time for St. Patrick's Day!
6 ounces cooked corned beef (recipe below)
2 slices rye bread
1 teaspoon prepared horseradish
Sauerkraut (as much as you'd like!)
Thousand Island dressing
1-2 slices Swiss cheese
1) To prepare the corned beef you can either follow the traditional way and boil it, or, in a baking pan, pour in a 1/4 inch of water and place the corned beef in the water. Season with salt and pepper and cover with foil. Roast the corned beef for 8-10 hours at the lowest temperature your oven goes (180-185°) until the meat is tender.
2) Toast the bread and set aside. Spread the horseradish on the bread and then the Thousand Island on top.
3) In a small pan, take your sandwich's portion of meat and cook for about 2 minutes or until a crust begins to develop. Add the cheese next and then top with sauerkraut.
For those that don't like corned beef, pastrami works here as well, or even shredded chicken breast if you're trying to cut out red meat.