From Scratch Reuben Sandwich
User Reviews
5
From Scratch Reuben Sandwich
Description
This Reuben sandwich recipe involves preparing Guinness-infused corned beef in a slow cooker by simmering a brisket with the beer and spices overnight or for several hours until tender, then slicing it thinly. The Russian dressing combines mayonnaise with sriracha, minced onion, dill pickle, celery, parsley, mustard powder, hot sauce, Worcestershire sauce, sugar, and salt for a creamy, slightly spicy sauce.
Assembly involves spreading the dressing onto rye bread, layering corned beef, sauerkraut, and Swiss cheese, then grilling the sandwich in butter until the bread is crisp and the cheese melts. The resulting sandwich is rich and flavorful with the tang of sauerkraut and the spice of the dressing complementing the beef.
The recipe accommodates substitutions such as dried parsley for fresh, store-bought deli corned beef instead of making it from scratch, or preferred hot sauces. The Russian dressing can be stored refrigerated for up to a week. This sandwich is a hearty, home-prepared take on the classic deli staple.
Ingredients
- corned beef deli corned beef, or slow cooker corned beef, recipe follows, sliced thinly
- 1 cup sauerkraut
- 4 lices swiss cheese
- Russian Dressing - recipe follows
- 2 tablespoons butter
Guinness Corned Beef
- salt
- 3 lb corned beef brisket
- 1 .9 oz beer can, Guinness
- water
Russian Dressing
- 1 cup mayonnaise
- 1/8 -1/4 cup sriracha
- 1 tablespoon white onion minced
- 1 tablespoon dill pickle minced
- 1 tablespoon celery minced
- 1 tablespoon parsley fresh
- 1/2 tablespoon mustard powder
- 1/2 tablespoon hot sauce
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon granulated sugar white
- pinch salt
Instructions
Crock Pot Guinness Corned Beef
- Remove corned beef brisket from packaging and rinse well. Add to slow cooker and sprinkle onto beef the spice packet from the package. Pour Guinness onto corned beef and then add water until brisket is completely covered.
- Set to low and slow cook for 8 hours or on high for 4 hours.
- When done remove from crock pot and slice thinly.
Russian Dressing
- In a bowl, combine all ingredients except salt and whisk until well-blended together. Add salt to taste, cover and refrigerate until ready to serve.
Build the Sandwich
- Lay the rye bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese. Place the remaining bread slices on top, dressing sides down, and set aside.
- Lay out the rye bread on a clean work surface. Assemble the sandwich by adding Russian dressing to each slice of bread and then layer 1/2 of the slices with the corned beef. Split the sauerkraut and layer on top of the meat. Add 2 slices of cheese on top of the sauerkraut and then top with bread slice.
- Heat a large frying pan or griddle on stove top on medium. Gently butter one side of each sandwich, and then place that side of the bread down in the hot pan. Cook until slightly browned, bout 4 minutes.
- Spread the rest of the butter on the unbuttered top side of the sandwich. Gently flip the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer.
- Slice sandwich in half and serve hot!
Notes
- Dried parsley can substitute fresh parsley using one teaspoon dried for one tablespoon fresh.
- You may use your preferred deli corned beef for convenience instead of preparing it yourself.
- Russian dressing keeps refrigerated in an airtight container for up to one week.
- Feel free to use your favorite hot sauce to adjust the dressing's spice level.
User Reviews
Overall Rating
5
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