Beacon Hills' Reuben Recipe

Time3h 30m

Serves2

Roasted corned beef brisket, fresh sauerkraut, 1000 Island dressing & Swiss cheese on grilled light rye.

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Ingredients

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1
Roasting the Corned Beef
Preheat your oven to 150°C (300°F). Season the corned beef brisket with black pepper and garlic powder. Place it in a roasting pan, cover it tightly with foil, and roast it in the preheated oven for about 3 hours, or until it is tender.

2
Prepare the Sandwich Layers
Once the corned beef is cooked and resting, slice it thinly against the grain. Take two slices of light rye bread and spread a generous amount of 1000 Island dressing on one side of each slice.
3
Layering Ingredients
On one slice of bread with dressing, layer the sliced corned beef, followed by the fresh sauerkraut, and top with Swiss cheese. Place the second slice of bread on top, dressing side down.

4
Grill the Sandwich
Heat a skillet or griddle over medium heat. Butter the outer sides of the sandwich. Grill the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.

5
Slice and Serve
Once grilled, remove the sandwich from the heat and let it cool for a minute. Slice the sandwich in half and serve immediately.