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Here are a few more recipes using leftover corned beef that you might like to try: Reuben Bread Ingredients 1 pacage active dry yeast 1 cup warm water (105- 115) 3 teaspoons granulated white sugar, divided 2 to 3 cups bread flour (+ extra for dusting the mat) 1 teaspoon salt 1 tablespoon unsalted butter, at room temperature cup bottled Thousand Island salad dressing 6 ounces corned beef, thinly sliced 4 ounces Swiss cheese, sliced or shredded cup canned or jarred sauerkraut, drained 1 large egg white, beaten caraway seeds Instructions In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water until bubbly, about 5 minutes Combine 2 cups flour, remaining sugar, salt and butter in a stand mixer
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