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Reuben Sandwich

A stack of reuben sandwiches
Wiley McCrary, Janet McCrary, Amy Paige Condon

Prep 15 mins
Total 15 mins
10 servings


  • Smoker (optional)


  • 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
  • One jar sauerkraut drained and patted dry


  • 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.
  • Carve the corned beef against the grain into 1/4-inch-thick slices.
  • 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.
  • 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.