BEST REUBEN SANDWICH
This Reuben sandwich recipe is very hearty. When you take one bite of the buttery grilled rye bread, the hot sliced corned beef with melted cheese, tangy sauerkraut, and Thousand Island dressing, you're in sandwich heaven. Pick up sliced corned beef from the deli or use homemade St. Patrick's Day corned beef. Either way, this...
Provided by Susan Bartley
Categories Sandwiches
Time 35m
Number Of Ingredients 6
Steps:
- 1. If preparing your own corned beef, you will want to slow cook a 3 pound flat cut corned brisket on high for about 6 hours.
- 2. Add a dark stout beer; one bottle will be more than enough. It gives your corned beef a wonderful flavor.
- 3. If you cook your own corned beef you will want to completely chill it so you can slice it thin. I cook my corned beef a couple days before I plan on using it.
- 4. Slice the corned beef into thin slices.
- 5. Grill or heat up your corned beef before assembling the sandwiches.
- 6. To assemble the Rueben, lay out the rye bread and brush one side of each slice with butter.
- 7. Turn over bread and spread both pieces of the bread with a layer of Thousand Island dressing.
- 8. Lay a piece of Swiss cheese on each piece of bread.
- 9. Then put desired amount of corned beef on one of the slices of bread.
- 10. Followed by about 1/3 to 1/2 cup sauerkraut.
- 11. Put the other slice of bread and cheese on top and grill until golden brown on either side.
- 12. Be very careful not to overcook. You don't want to burn your sandwich.
- 13. Now cut in half, serve and enjoy!
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