Food A reuben sandwich.

A reuben sandwich.

Grub and Pub: Two Irish recipes

Published on March 11th, 2014 | by Whitney Packebush

We’re all a little Irish come St. Patrick’s Day. Traditional drinks and dishes are hearty and flavorful, yet easy enough you can make them at home. Here are Fareway dietitian Whitney Packebush’s Irish recipes.

Black and Tan

Makes 2 servings.

1 12-ounce bottle Smithwick’s Irish Ale

1 12-ounce bottle Guinness draft


Gently pour half the ale into a tall beer glass. Place a large tablespoon, dome side up, an inch above the ale. Slowly pour half of the Guinness over the tablespoon, so it pours down the side of the glass. Allow the beer to stand for a few seconds to form two distinct layers.

Classic reuben

Makes 2 servings.

4 ounces deli corned beef, sliced thinly

1 tablespoon butter

4 slices rye bread

2 slices Swiss cheese

1/2 cup sauerkraut, drained

1/4 cup Thousand Island dressing


Butter one side of bread slices. On unbuttered side, evenly spread Thousand Island dressing. Top two slices of bread with one slice cheese, corned beef and sauerkraut. Grill sandwiches over medium heat in a skillet, buttered sides out. Cook until both sides are golden brown, about 5 minutes per side.

About the Author

Whitney Packebush, RD, LD, is a dietitian for Fareway Food Stores. For more information or other questions, contact Whitney at

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