Chef Sacco has been cooking up a storm again in the Grainful kitchen. This time? A delicious Reuben sandwich recipe just in time for St. Patrick's Day! Hope you're hungry, because this melt is sure to satisfy!
How to make a Reuben
Makes 8-10 Sandwiches
2 – 3.5lb Corned Beef Brisket
CHEF'S NOTE: I prefer the brisket over the round because it has more fat and ends up really moist in the end. If you are looking for a leaner cut, purchase the Corned Beef Round.
27oz jar sauerkraut
Thousand Island Dressing
20 slices Swiss Cheese
2 Round Loaves Sourdough Bread, sliced thick 3/8”
Remove the corned beef from the pouch and place in a large Dutch Oven or braising pot. Fill the pot with enough cold water to cover the corned beef. Empty the contents of the spice packet into the water.
Bring to a boil and reduce to a simmer covered for 2.5 to 3 hours or until the corned beef is fork tender.
Remove the corned beef and let it rest for about 10 minutes before slicing.
CHEF'S NOTE: If you want to cook the corned beef a day in advance, you can. Once the corned beef is fork tender. Remove the meat and place into a container large enough to hold all the meat. Add enough of the leftover liquid to cover the corned beef (this will prevent the beef from drying out overnight). Discard any remaining liquid.
To reheat, place the corned beef and the liquid into a medium sized pot and bring to a boil. Lower the heat and simmer covered for about 15-20 minutes or until the corned beef is heated all the way through. Remove corned beef and let it rest for 10 minutes before slicing.
Slicing: It is extremely important that you slice the beef against the grain. If you slice the beef in the same direction as the grain, the meat will come out tough and chewy rather than tender.
Building your sandwich
1. Trim some of the fat off from the corned beef and begin slicing. Thin slices allow you to really pile it on!
2. Butter one side of each piece of bread
3. On the unbuttered side slather on the Thousand Island dressing
4. Add a layer of sauerkraut (be sure to drain the kraut before adding it to the sandwich, otherwise you will end up with a soggy sandwich and will have a hard time flipping it in the pan).
5. Add sliced corned beef good and high with 2 pieces of Swiss cheese underneath!
6. Add 2 more slices of Swiss cheese and top with other piece of bread.
Heat a non-stick pan on medium low and add a small amount of olive oil to the pan (enough to lightly coat the pan).
Place your sandwich down on the hot pan and let it sit for 3 minutes. You don’t want to flip the sandwich too early. The bread needs to get nice and golden brown and crunchy before you flip it. Otherwise, it will fall apart if you flip it too soon.
Keep checking the bottom bread. Once it is golden brown, flip the sandwich. Adjust the heat, as you don’t want the bread or butter to burn. Once you flip the sandwich, using your spatula, press down on the sandwich.
Once the second half is browned and crispy, move the sandwich to a cutting board. Cut in half and enjoy!
CHEF'S TIP: I like to serve extra dressing on the side, so my guests can dunk their sandwiches.