Everyone loves sandwiches and quesadillas and since there was enough leftover corned beef I made sandwiches one day and Reuben Quesadillas another.
Making sandwiches and/or quesadillas with leftovers is economical and a great way to be creative with the ingredients you have.
I’m from New York and the over-stuffed New York style corned beef or pastrami “deli” sandwiches are legendary. Whenever I ordered a “deli” sandwich there was always enough for me to take home leftovers — a great inspiration to use them in your own specialty sandwich.
What I enjoy most about a Reuben sandwich is the blending of flavors of the sweet Russian dressing and the pungent sauerkraut.
- sliced corned beef
- swiss cheese
- Russian Dressing
- 2-4 tortilla shells (the number of tortillas will depend on how many quesadillas you will want to make)
- ⅓ cup mayo
- 2 TBLS. ketchup
- 1-2 tsp. India relish
- Make the Russian dressing, mixing all the ingredients in a small dish until well blended. You can always add more of an ingredient to taste.
- In a heated 10 inch skillet, place the tortilla, topped with the sliced corned beef and sauerkraut and heat for 1-2 minutes.
- Top with the swiss cheese and cover to melt the cheese, cook 2 minutes.
- While the cheese is melting, spread dressing on second tortilla.
- Remove the warmed tortilla from pan and place on to a plate.
- Top with the "dressed" tortilla and cut in quarters.
If you like quesadillas, you might like a kid friendly Club Sandwich Quesadilla from Aunt Bees’s Recipes.