World’s Best Reuben Sandwich Views: 0
Apr 23 2020 Comments:
Corned Beef from package with pickling spices included from the meat package.
Beer makes this recipe.
Corned beef, beer, bouillon cubes and additional pickling spice.
Cook on low 8 hours
1 corned beef with pickling package
2 beef Bouillon cubes
2-3 Tablespoons of Pickling Spice
Beer, use enough to cover corned beef or a mixture of water and beer to cover corned beef
Thousand Island Dressing
Swiss Cheese, enough for bottom bread and top bread
Sauerkraut, drained and squeezed dry
Butter for bread
I love Reuben Sandwiches but I admit, I am very picky about my Reubens. First, one must start out with great tasting corned beef. The biggest crime committed to Reubens is soggy bread. I am going to give you a recipe for great flavored corned beef and tell you how to make the sandwich to perfection.
Place corned beef in crockpot/slow cooker fat side up. Sprinkle original seasoning packet of pickling spices on meat. Add beef bouillon cubes, the additional 2-3 Tablespoons of pickling spices and enough beer, or beer/water combination to cover the corned beef. Set crockpot on low and cook for 8 hours. At this time you can add your vegetables, carrots, potatoes and cabbage. I chose to roast my vegetables as my corned beef cooked.
Bottom bread with Thousand Island Dressing
Swiss Cheese over the Thousand Island dressing
Thinly sliced corned beef
Squeezed, drained and dry sauerkraut
Swiss Cheese over sauerkraut
Grilled to perfection
I sprayed my griddle with nonstick spray. I lightly buttered my rye bread (greasy bread is not allowed on my sandwich!). I spread a light layer of Thousand Island dressing on the bread. You can easily add a side cup of dressing for dipping if desired. 😊 I put the buttered bread in the pan and quickly made the layers of Swiss Cheese, corned beef, sauerkraut *, more Swiss Cheese and finally topping it with the top slice of bread that also had Thousand Island dressing and butter on the outer side of the bread. Grill on each side to light brown. The bread should be crunchy, not soggy, the cheese melted and ooey gooey, the corned beef warm and full of flavor. Now that is a perfect World’s Best Reuben.
*This is the secret to the World’s Best Reuben. After draining the sauerkraut, use a cloth or several paper towels and squeeze out the liquid in the sauerkraut. The object is to get the sauerkraut dry. It still has the same great taste and flavor, but it will not make your bread soggy.
This recipe was adapted from a recipe sent to me by Tee Karis, my sweet Bestie.