Skip to Content

Reuben Panini for St. Patrick’s Day

I hope you all have a happy Saint Patrick’s Day tomorrow and enjoy a big plate of your favorite Corned Beef and Cabbage recipe.

I grew up eating Corned Beef and Cabbage on St. Patrick’s Day every year, but until last year I never tried my hand on it in my own kitchen. Reminiscing lead me to miss that traditional meal, so I put together a recipe for Honey Marmalade Mustard Glazed Corned Beef.

In our little family there is often dilemma of what to do with the extra meat when larger cuts, such as roasts and corned beef, are prepared.

Of course you can always freeze meat, but I like the challenge of taking that leftovers and turning it into another meal since I don’t have a lot of room in my freezer. Last year I created this delicious Reuben Panini to use up our leftover Corned Beef. It was a big hit!

So popular, in fact, that we have made the recipe several times over without it being St. Patrick’s Day. All you have to do is head to the deli and ask for thinly sliced corned beef or pastrami meat.

Because sandwiches are very much about personal preference, feel free to use this recipe more as a guideline. If you prefer more mustard or less meat, for example, go ahead and adapt the recipe according to your personal tastes. I like this sandwich served with a side of Sweet Potato Fries.

For dessert, try these fun Leprechaun’s Rainbow Cookies.

What are your favorite St. Patrick’s Day Recipes?

Pin It

Reuben Panini

Reuben Panini

Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Reuben Panini is a great way to use up leftover St. Patrick's Day corned beef. It features roasted cabbage, Swiss cheese, and corned beef.


  • 1/4 head cabbage
  • 1/2 a large lemon
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp stone ground mustard
  • 2 tbsp Dijon mustard
  • 8 slices pumpernickel or rye sandwich bread
  • 3 tbsp Thousand Island or Russian dressing
  • 3/4 pound thinly sliced pastrami or corned beef lunch meat
  • 1/2 pound sliced Swiss or Gruyere Cheese


  1. Preheat oven to 425˚ F. Line a baking sheet with parchment paper. Set aside.
  2. Thinly slice the cabbage.
  3. Place the thinly sliced cabbage on the lined baking sheet.
  4. Drizzle the cabbage with the juice of half a lemon and the olive oil. Season with salt and pepper according to personal preference and toss to coat evenly.
  5. Roast the cabbage until tender, about 7-15 minutes, checking occasionally on the progress.
  6. Meanwhile, add the stone ground and Dijon mustard to a small bowl.
  7. Stir to combine. Set aside for later use.
  8. Spread both insides of both slices of bread with a thin layer Thousand Island or Russian dressing.
  9. Add a few slices of the pastrami or corned beef, however much meat you prefer. I used about 3-4 slices per sandwich.
  10. Spread mustard on top of the meat.
  11. Divide the roasted cabbage evenly between the four sandwiches, placing it on top of the mustard-covered meat.
  12. Top the cabbage with 2-3 slices of cheese.
  13. Top with the other slice of bread.
  14. Grill using a panini press or in a cast iron skillet. If using a skillet, you can press down on the sandwich with a weighted plate to mimic the panini press.
  15. Flip and cook the other side.
  16. Then slice and serve.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 411Fiber 6gSugar 7g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

This post is sponsored by Sargento. All opinions are my own.,>

Colcannon with Leeks and Kale
Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote


Monday 8th of July 2013

Hurrah, that's what I was looking for, what a data! existing here at this web site, thanks admin of this website.

LP @dishclips

Friday 27th of April 2012

This looks great for a backyard lunch on a summer's day. Thanks for sharing!

Living The Sweet Life

Wednesday 21st of March 2012

It's been such a long time since I had a ruben ... I use to eat them all the time. You've just sparked a craving lol ... I'm going to have to make myself one very very soon :)


Sunday 18th of March 2012

That sounds like a great idea to clear leftover meat! I have some meatloaf in the fridge that I could use to make this too! Your photo looks really scrumptious! Hope you have a wonderful St Patrick's Day:D

Olga (Olga's Flavor Factory)

Friday 16th of March 2012

Wow! This looks incredibly scrumptious. There is something so satisfying about warm, crunchy panini sandwiches. I've always loved the flavor combinations of a good Reuben sandwich. I'll definitely be maing this in the near future.