From Scratch Reuben Sandwich
Reuben Sandwiches from Scratch are made with homemade bread, homemade sauerkraut, homemade Russian dressing, and Guinness corned beef!
Servings 2
Equipment
- Large frying pan or griddle
- Large spatula
Ingredients
- Corned Beef sliced thinly deli corned beef, or slow cooker corned beef, recipe follows
- 1 cup Sauerkraut
- 4 slices of Swiss Cheese
- Russian Dressing - recipe follows
- 2 tablespoons of butter
Guinness Corned Beef
- salt
- 3 lb corned beef brisket
- 1 14.9 oz can of Guinness beer
- 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 fresh parsley
- 1/2 tablespoon mustard powder
- 1/2 tablespoon hot sauce
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon white granulated sugar
- pinch salt
Instructions
Crock Pot Guinness Corned Beef
- 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.
- Set to low and slow cook for 8 hours or on high for 4 hours.
- When done remove from crock pot and slice thinly.
Russian Dressing
- 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
- 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.
- 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.
- 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.
- 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.
- Slice sandwich in half and serve hot!
Notes
Substitute
Dried parsley for the fresh. Substitute 1 teaspoon of dried for 1 tablespoon of fresh.
Use your favorite deli cut corned beef instead of making it in the Crock Pot.
Use your favorite hot sauce.
Russian Dressing
This recipe will make about 1 1/4 cup of dressing.
Store Russian Dressing in an airtight container for up to a week.