Classic Reuben Recipe
Braised corned beef brisket, peppered sauerkraut, Swiss cheese and 1000 Island on grilled rustic rye.
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Ingredients
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Meat
Sauerkraut
Cheese
Bread
Sauce
Cooking Oil
Method
Meat Preparation
Braised Corned Beef Brisket
Place the corned beef brisket in a slow cooker or a large pot. Add enough water to cover the brisket, then season with any additional spices or pickling spices that come with the brisket. Cook on low for 8 hours or until tender. Once done, remove from heat and let it rest for 15 minutes before slicing.
Sandwich Assembly
Prepare the Sandwich
On two slices of rustic rye bread, spread 1/4 cup of 1000 Island dressing on each slice. Layer the sliced corned beef brisket evenly between the two sandwiches. Top the brisket with 1/2 cup of peppered sauerkraut and 2 slices of Swiss cheese for each sandwich. Place the remaining two slices of rye bread on top.
Grilling
Grill the Reuben Sandwich
In a pan over medium heat, melt 1 tablespoon of butter. Once melted, place one sandwich in the pan and cook until the bread is golden brown, about 4-5 minutes. Flip the sandwich and add the remaining tablespoon of butter to the pan. Grill the second side until golden brown and the cheese is melted, about another 4-5 minutes. Repeat with the second sandwich.
Serving
Serve the Sandwich
Remove the sandwiches from the pan and let them cool for a minute. Cut the sandwiches in half and serve warm with extra 1000 Island dressing on the side, if desired.