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From Scratch Reuben Sandwich
5 from 39 votes

From Scratch Reuben Sandwich

The From Scratch Reuben Sandwich features thinly sliced corned beef, sauerkraut, Swiss cheese, and Russian dressing layered on rye bread and grilled with butter for a savory, tangy sandwich. The recipe includes making corned beef slow cooker style with Guinness beer, and a creamy, spiced Russian dressing to complement the meats and cheese. The grilled sandwich yields melted cheese and crispy bread with balanced rich and acidic flavors.

Servings: 2
Course: Lunch
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. Set to low and slow cook for 8 hours or on high for 4 hours.
  3. When done remove from crock pot and slice thinly.
Russian Dressing
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.