Traditional Reuben Sandwich Gfo Recipe

Time4h

Serves4

Slow-roasted, hand-pulled corned beef, Swiss cheese, locally-made sauerkraut & thousand island dressing on grilled pumpernickel.

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Ingredients

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1
Slow-Roasting the Corned Beef
Preheat your oven to 300°F (150°C). Place the corned beef in a roasting pan and cover it tightly with aluminum foil. Roast for 3 to 4 hours, or until the meat is fork-tender.
2
Shredding the Corned Beef
Once cooked, remove the corned beef from the oven and let it rest for 15 minutes. Then, using two forks, shred the beef into bite-sized pieces.

3
Preparing the Bread
Spread butter on one side of each slice of pumpernickel bread.
4
Building the Sandwich
On the unbuttered side of 4 slices of pumpernickel, layer shredded corned beef, Swiss cheese, sauerkraut, and a generous amount of Thousand Island dressing. Top with the remaining pumpernickel slices, buttered side facing out.

5
Grilling the Sandwich
Heat a skillet over medium heat. Place the sandwiches in the skillet and grill for 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted. If needed, press down with a spatula for even grilling.

6
Serving the Sandwich
Once grilled, remove the sandwiches from the skillet. Cut in half and serve immediately, with extra Thousand Island dressing on the side if desired.