Reuben Sandwich
Use smoked or non-smoked corned beef brisket in this recipe but don't deny yourself the joy of tangy sauerkraut and the glorious nuttiness of Swiss cheese.
Equipment
- Smoker (optional)
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 548kcal | Carbohydrates: 35g | Protein: 24g | Fat: 35g | Saturated Fat: 16g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 545mg | Fiber: 2g | Sugar: 4g