Hey y’all! This post is a part of the Perfect St. Patty’s Day Dinner series I’m doing with my new friend Alex from The Berger Bungalow! Alex and I were paired up this month for Solidarity Sisters, which is like having a blogging pen pal for the month. Super fun! I’ve participated in Solidarity Sisters for several months and have loved it each month, but this month was extra awesome because Alex and I have so much in common! We’ve sent long emails back and forth all month chatting about life, our awesome husbands, and a lot of talk about FOOD. She posts a lot of great recipes over on her blog too so go check it out! One of our conversations was about how she threw a 5 course dinner party with one of her friends. This will be one of the first things I do when Ryan and I finally get a house because it sounds so exciting and fun. Not to mention, all that FOOD! 🙂 So between the two of us, we’re virtually hosting a St. Patty’s Day dinner party from the drinks, to the appetizers, the main course, and dessert! One of my and Ryan’s favorite foods is the reuben. They’re just so delicious, and perfect for an Irish feast, so I thought I would make some mini open-faced reubens to start things off. Here’s the reuben crostini appetizer!
Cut your bread into slices diagonally so you have a bit more surface area for those delicious toppings!
Then slather them with butter.
Next comes the swiss cheese. Get creative to break the cheese to fit over the whole slice of bread!
Next take some corned beef lunch meat and slice it into strips and sauté it for a few minutes to get it a little crispy! If you want to add a little more spices you can. I just added a dash of pepper and garlic powder.
Once the meat is there, you can bake it at 350 until the bread is crisp and the cheese and butter are both melted. If you like the sauerkraut warm, add it before it goes in the oven. For some reason I prefer it cold, like when you have a nice cold pickle on a hot sandwich, but it doesn’t make a big difference either way to me at least! I SO wanted to make homemade sauerkraut for this, but ran out of time since it needs at least a week to ferment so I didn’t get a chance to. I’ll plan to make it soon. I recently came across this recipe from The Prairie Homestead, which is one of my favorite blogs, and realized just how easy it is to make!! I had no idea.
Last, but certainly not least, drizzle some thousand island dressing over the top! Try this awesome homemade thousand island dressing recipe from Mommypotomus!
- A baguette
- Corned Beef Lunch Meat
- Swiss Cheese
- Thousand Island Dressing
- Extra Spices If Desired
- Slice baguette diagonally.
- Butter the slices of bread and place on a greased baking sheet.
- Slice and sautee your corned beef until its slightly crispy. Add any additional spices you desire.
- Layer cheese and corned beef on baguettes.
- Bake at 350 until it is crispy and melted.
- Top with cold sauerkraut and drizzle the dressing on top.
Check out Alex’s post for traditional Irish fish ‘n chips here!
Stay tuned next week for the second two parts of our meal, a delicious shamrock shake, and a flourless Bailey’s Irish Cream and chocolate cake for dessert!