Once again, St. Patrick’s Day is upon us. It’s that brief shining moment when shamrocks and rainbows and pots of gold fill store shelves, pints of ale turn magically tinted in the color of the day, and, in some cities like Savannah and Chicago, waterways run in brilliant shades of green.
Put aside all of the celebratory accoutrements that come with St. Patrick’s Day and all that green beer, and you’ll find a day that often centers around a shared love of food. From corned beef and cabbage to bangers and mash, the Emerald Isle is a cornucopia of culinary delights. I’ve parked my fanny down in many a restaurant in Dublin through the years, always looking for the perfect fish and chips or Guinness pie, and have rarely been disappointed.
However, it’s my love of Reuben sandwiches that is the gastronomic delight of any trip to Ireland. Funny thing, though, while you can find Reubens on the menu of many eateries in Ireland, it’s not an Irish invention at all. It was created by a chef in Nevada. So I don’t feel the least bit of Irish guilt about turning a Reuben into a casserole. It’s just an easier way of getting all the flavors and textures of a Reuben without having to grill individual sandwiches.
Just like a leaping leprechaun, the day is gone in a flash, but this is one recipe you may want to make year-round.
Reuben Casserole