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Ruby Reuben Sandwich

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This classic American sandwich is filled with ruby red corned beed, sauerkraut, layered with Swiss & Gruyère cheeses and dipped in a tangy Russian Dressing.

Ingredients

Units Scale

Corned Beef Brisket

  • 1 4-5 lb corned beef brisket, flat cut
  • 1 spice packet, included with brisket
  • 2 whole bay leaves
  • 1 12 oz beer

Russian Dressing

  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 2 tbsp ketchup
  • 1 1/2 tbsp horseradish
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tbsp dill pickle, minced
  • 1/8 tsp TABASCO, original red pepper sauce

Ruby Reuben Sandwich

  • 12 slices Jewish Rye bread
  • 1 cooked corned beef brisket, sliced thin
  • 7-8 oz pkg Swiss cheese, sliced
  • 8 oz Gruyère cheese, shredded
  • 1 cup sauerkraut, drained
  • 4-6 tbsp butter

Instructions

Corned Beef Brisket

  1. Add the brisket to the Crock-Pot, fat side up.
  2. Sprinkle the top of the brisket with the included spice packet. Place 2 bay leaves on top.
  3. Add enough beer to just cover the corned beef. Depending on the size of your crock pot, you may need more or less than one beer. It is ok if a little of the fat on top is coming through the surface of the liquid.
  4. Turn the Crock-Pot to high heat and cook on HIGH for 8 hours.
  5. Remove the cooked corned beef from the crockpot and transfer it to a container to cool. Once the meat is completely cooled, cover, and refrigerate for several hours until completely chilled and up to 48 hours ahead of making the sandwiches.

Russian Dressing

  1. To a medium bowl, add all of the ingredients for the dressing. Whisk well to combine and season to taste with salt and pepper. Cover, refrigerate and reserve until serving with the sandwiches.

Ruby Reuben Sandwich

  1. Transfer the chilled corned beef, fat-side up, to a cutting board. Using a sharp knife, slice off the fat cap that is on top of the corned beef and discard. Then, thinly carve the meat against the grain into thin slices. *see note*
  2. Assemble each sandwich on a cutting board as follows: one slice of rye bread, a slice of Swiss cheese, several slices of corned beef, 2-3 tablespoons sauerkraut, 2-3 tablespoons Gruyère and another slice of rye bread.
  3. Begin preheating a skillet (or griddle) to medium-low heat. Once hot, add enough butter to coat the surface of the skillet. Gently place the preassembled sandwiches in the skillet.
    Cook 2-3 minutes, increasing the heat to medium if necessary, until the bread is toasted. Flip the sandwich to the other side. If needed, add additional butter to the skillet and toast for another 2-3 minutes or until the cheese melts and the bread is golden and toasted.
    •For evenly toasted bread, use a metal spatula to press down on the sandwich while it’s cooking in the skillet. This will also help meld the cheese to the bread.•
  4. Move the toasted sandwich to a cutting board. Cut in half and serve with a side of Russian Dressing. Enjoy!

Notes

•To slice corned beef brisket against the grain, look for the long lines of muscle fibers that run through the meat (aka the grain).  Once you find the direction of the grain, position your knife perpendicular and slice. 

Find it online: https://cookwhatmatters.com/ruby-reuben-sandwich/