Reuben Recipe
Slow smoked corned beef, sauerkraut, Swiss cheese and 1000 Island dressing on toasted marble rye.
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Ingredients
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Meat
Vegetables
Cheese
Condiments
Bread
Cooking
Method
Preparation
- 1
Slow Smoke the Corned Beef
Preheat your smoker to 225°F (107°C). Season the corned beef with your favorite spices (if not already pre-seasoned). Smoke the corned beef for about 3-4 hours, or until it reaches an internal temperature of 195°F (90°C) for tender slices. Let it rest for 20 minutes before slicing.
- 2
Prepare the Ingredients
While the corned beef is resting, prepare the sauerkraut by draining excess liquid and warming it slightly in a small saucepan over low heat. Set aside. Slice the smoked corned beef into thin slices.
Assemble the Sandwich
- 3
Build the Reuben
Take two slices of marble rye bread and spread 1 tablespoon of 1000 Island dressing on each slice. Layer with slices of smoked corned beef, followed by the warmed sauerkraut, and top with two slices of Swiss cheese. Place another slice of marble rye on top of each sandwich.
Grill the Sandwich
- 4
Toast the Sandwich
In a skillet over medium heat, melt 1 tablespoon of butter. Place one assembled sandwich in the skillet and grill until the bread is golden brown and the cheese is melting, about 3-4 minutes. Flip and repeat with the remaining butter and sandwich. Once both sides are golden and crispy, remove from heat.
Serve
- 5
Enjoy
Slice the sandwiches in half and serve warm with extra 1000 Island dressing on the side for dipping.
