Since I started covering the corned beef beat in 2017, I’m pretty sure I’ve had more styles of the sandwich than anyone in recent history. Definitely more than my primary care physician will ...

You likely know pastrami and corned beef from the deli counter, where both meats are staple ingredients. In New York, hungry visitors can’t resist a colossal Reubenor mile-high pastrami sandwich! Both ...

Spread them out so that they cover the base ... Mix with the onions at the edge of the pan. Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over ...

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...

Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat ...

Although a Reuben can be served cold, it is most often grilled. The outer slices of rye bread are spread with butter before ...

Spread the Thousand Island dressing on ... since you'll be toasting the bread in butter. The star of the sandwich is the corned beef, so look for a high-quality version or, if you're feeling ...

Whether you want a giant mouthful of bread and meat on a hoagie, a toasted adult grilled cheese, an Italian favorite with some heat, or a classic like a Reuben, Des Moines has its share of go-to ...