A Reuben sandwich is in a class by itself. Each component of this sandwich is unique and delicious in its own way, but there is synergy when they all come together! Each ingredient's contribution is magnified in the finished product. When my niece, Paige, was working at the cafe I asked her one day if she had ever tried a Reuben. She sort of wrinkled her nose and told me she hadn't, she really didn't like the ingredients in the sandwich. I sort of insisted she try it, since we were selling lots of them. Oh my, did she change her tune! "That doesn't taste anything like I thought!" Another convert. Try a Reuben once, and you'll never be the same. Promise.

Equipment needed: Panini Grill or Large Cast Iron Skillet

For each sandwich:

2 slices rye bread of your choice (marble was the standard at the cafe, but whatever is available or your favorite)

3 Tablespoons Thousand Island dressing (purchased or homemade)

2 slices Swiss cheese

4 ounces thinly-sliced or shaved Deli Corned Beef

1/2 cup sauerkraut (from the refrigerated section is best) squeezed dry

Soft butter

Preheat the panini grill to high, or heat an iron skillet over medium heat.

Lay out 2 slices of bread and spread each one with the Thousand Island dressingPlace one slice of cheese on each piece of bread. Layer the corned beef onto one piece of the bread, keeping it all inside the edges of the bread (prevents it drying out during grilling). Spread the sauerkraut over the meat and top with the second piece of bread with cheese. Spread both sides of the sandwich with the softened butter.

Place the sandwich on the panini grill and cook until the bread is deeply browned and the cheese has melted in the center of the sandwich. Alternately, grill the sandwich in the skillet, pressing down lightly, turning when the first side is a deep brown, and continue to cook until the other side is a deep brown and the cheese is melted completely through.

Allow the sandwich to set for a minute or two before cutting in half. Serve while hot.

See the Video

***Corned Beef & Cabbage Shepherd's Pie***

This dish was served every year on St. Patrick's Day at the cafe, and it was by far one of the most popular specials we offered! This original dish combines all of the foods of the holiday (including some Guiness!) into a delectable one-dish meal. The perfect accompaniment is my Favorite Irish Soda Bread! Try this dish, and may the luck o' the Irish be with ye! Serves 6.

2 1/2 pounds of peeled potatoes, cut into 1/2-inch dice

2 pounds of green cabbage, roughly chopped

1 extra-large onion, sliced (about 3 cups)

2 Tablespoons vegetable oil

1 teaspoon caraway seeds

1 pint can of Guinness beer

3 Tablespoons flour

3/4 cup light cream

3/4 cup milk

4 Tablespoons unsalted butter

salt & pepper

1 1/2 pound diced deli corned beef, or diced cooked corned beef

1/4 cup chopped fresh parsley

Spray a 9 X 13 X 3-inch baking dish with non-stick spray and set aside. Preheat oven to 400-degrees.

Place the potatoes into a large pot and cover with cool water. Add 2 Tablespoons salt and bring to a boil. Reduce to a vigorous simmer and cook until the potatoes are very tender, about 20-25 minutes. Drain, and put the cooked potatoes through a ricer or food mill into a bowl (if you haven't either tool, use a old-fashioned hand potato masher and mash until smooth.) Season with salt, add the butter, and slowly mix in the milk and cream. Potatoes should be fairly soft in texture, but not runny. If the potatoes are soft before all the milk is added, omit the remaining milk. Conversely, if they are really stiff, add more milk until the are soft.

While the potatoes cook, heat a 12-inch deep skillet or dutch oven over medium-high heat. Add the vegetable oil and when it just starts to shimmer add the onions and saute for a couple of minutes. Add the cabbage (if using a skillet, do it in batches, allowing each addition to wilt down a bit before adding more) and cook and stir until it begins to soften. Add the Guinness, a little at a time, it will create steam to hasten the cooking process. Add the caraway seed and just a little salt and pepper. (Reserve 1/2 cup of the Guinness.) Cook until the cabbage and onions are softened (not mushy) and the Guinness has evaporated. Place the flour in a small bowl and slowly whisk in the reserved Guinness until completely smooth. Slowly whisk it into the cabbage & onion mixture, cook for a minute until thickened.

Place 1/2 of the cabbage mixture in the baking dish. Spread the corned beef evenly over the cabbage, then top with the remaining cabbage. Spread the mashed potatoes evenly over the top of the meat and cabbage. Sprinkle with a bit of black pepper.

Bake in the preheated oven for 35-45 minutes, until it boils all the way through and the potatoes have browned a bit. Remove from the oven and allow to stand for about 15 minutes before serving. Sprinkle with chopped parsley.