Our Friday lunch special, a smoked corned beef Reuben sandwich recipe born of a St. Patrick’s Day celebration, has become my favorite sandwich. I didn’t even know I liked sauerkraut until I tried this recipe. Many a person who previously disliked corned beef has become a fan after one bite of this Reuben sandwich.–Wiley McCrary, Janet McCrary, Amy Paige Condon
LC To Smoke Or Not To Smoke Note
Truth be told, this Reuben sandwich recipe is something of a riff on the traditional Reuben sandwich. See, the classic sandwich calls for corned beef brisket, Thousand Island dressing, Swiss cheese, sauerkraut, and rye bread. The recipe below calls for smoked corned beef brisket. The way we see it, you have several options when making this. You can buy the corned beef already smoked, you can buy regular corned beef and smoke it at home, you can make and smoke your own corned beef, or you can swap in regular corned beef brisket in place of the smoked. We tried it each of these ways, and oh baby! While the complexity of home-smoked beef is unparalleled, this hearty sandwich is still darn swell even without the smoke. So don’t spend much time on the debate “to smoke or not to smoke?” because far more life-changing questions await. Like, say, milk or dark chocolate? Or butter or mayo on your lobster roll?
Special Equipment: Smoker (optional)
Reuben Sandwich Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 10
- One 5-pound smoked corned beef brisket (or unsmoked, if desired)
- 20 slices Texas toast or thickly sliced bread
- Thousand Island dressing
- 40 slices Swiss cheese
- 1 jar (32 ounces) sauerkraut, drained and patted dry
- 1. If you’re not smoking the corned beef, skip to the next step. If smoking the corned beef, heat your smoker to 225˚F (107°C) place the corned beef on the smoker plate, and cover the smoker. Smoke the corned beef until it reaches an internal temperature of 190˚F (88°C), approximately 6 hours. Remove it from the smoker and let it rest on a cutting board at least 15 minutes to allow the juices to settle.
- 2. Carve the corned beef against the grain into 1/4-inch-thick slices.
- 3. Slather 1 side of each slice of toast with Thousand Island dressing, then place 2 slices Swiss cheese on top. On half the bread slices, place 4 tablespoons sauerkraut and several slices corned beef.
- 4. Put the sandwiches together, then press in a panini maker for 3 to 4 minutes or cook in a skillet over medium heat, flipping once, until the toast is golden and crisp. Serve immediately.