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Too hot to cook?  My favorite thing to do in the summer is to grill twice as much meat as we need for one meal, and then serve it sliced, as part of a cold salad the next day.  Add some fresh veggies, your favorite salad dressing, either vinaigrette or a creamy dressing will work, and either some salad greens or cold cooked pasta, and Voila, dinner is on the table in no time!
 

 
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Corned Beef Reuben with Mozzarella and Carrot Sticks
by Jes Mostek 		No ratings
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In addition to the recipe, you will also need the following for this meal:
  4 lg.  carrots, peeled and cut into sticks

Recipe:
Reuben Sandwich with Mozzarella
by Rebecca Randolph
serves: 3 		No ratings
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  We prefer the mild taste of the Mozzarella with the sharp taste of the corned beef.
Ingredients:
  0.50 lbs   leftover corned beef, sliced
  0.75 cup   shredded Mozzarella cheese
  6 slices   rye bread
  3 tbsp   thousand island dressing
  8 oz   sour kraut
Directions:
  spread dressing on one side of bread. Place corned beef on top of dressing, then 1/3 of the cheese then 1/3 of the sour kraut. Spread dressing on other slice of rye bread and place spread-side down on top of sandwich and grill. Serve with pickles and pretzels and beer!
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