To my mind, a Reuben sandwich is about the only thing leftover corned beef should be used for. Corned beef piled high on rye bread with Swiss cheese, sauerkraut, and Russian or Thousand Island dressing is truly one of the great sandwiches of the world. Instead of sauerkraut, I simply use some leftover cabbage. If you don't have any leftover cabbage and you need to use kraut, be sure to press and drain it well.
Butter or oil
Sliced rye bread
Good Russian or Thousand Island dressing
Cooked cabbage, shredded, or sauerkraut, pressed dry
Sliced Swiss cheese (such as Emmentaler or Gruyere)
Thinly sliced corned beef
Spread one side of each of two slices of bread with butter or brush with oil.
Place one slice of bread in heavy skillet and spread with about a tablespoon of dressing. Add a layer of cabbage, then a layer of cheese, then beef. Spread the second slice of bread with another tablespoon of dressing and top off the sandwich.
Fry over medium to medium-low heat until bread is brown and crisped. Carefully flip sandwich. Place another heavy skillet or plate weighted with cans on top of sandwich and cook until browned, crisped and melty. Let set for a couple of minutes before cutting in half and serving.
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