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QuickBytes with chef Ralph Pagano is inspiring a younger generation to use Grobbel's, America's oldest corned beef specialist founded in 1883. On the menu? Corned beef croquetas and empanadas, Reuben pizza, and traditional corned beef and cabbage. Check out the recipes below! Reuben Pizza Ingredients: 1 pre-baked pizza dough, 12-inch 1 teaspoon of caraway seeds 1 teaspoon of coarse sea salt 4 oz. of sliced Swiss cheese 2 oz. of shredded Swiss cheese 16 oz. of sauerkraut 6 oz. of cold corned beef, sliced or diced 1/4 cup of Thousand Island dressing 1 tablespoon of melted butter Prep: Squeeze all water out of the sauerkraut. Assemble: Brush the edge of the pizza crust with melted butter. Sprinkle salt and caraway seeds on the edge. Lay sliced Swiss cheese on the dough, leaving a ®-inch rim. Top with (dry) sauerkraut and corned beef. Sprinkle the shredded Swiss cheese on top. Place in the oven, preferably on a pizza stone or the back of a cooking sheet, at 450 degrees for 6 minutes or unt