Reuben Sandwich Recipe

Time3h

Serves2

Corned Beef Brisket braised in Mahalo Pineapple Radler, Swiss Cheese, Sauerkraut & Thousand Island. Served on Toasted Rye Bread

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Ingredients

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1
Braised Corned Beef
In a large pot, combine the corned beef brisket and Mahalo Pineapple Radler. Bring to a boil over medium heat, then reduce to a simmer. Cover and braise for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart.
2
Shred the Beef
Once the corned beef is cooked, remove it from the pot and let it rest for 10 minutes. Shred the beef using two forks or chop it into thin slices.

3
Layering Ingredients
On a slice of rye bread, spread a tablespoon of Thousand Island dressing. Layer with shredded corned beef, a slice of Swiss cheese, and a quarter cup of sauerkraut. Top with another slice of rye bread.

4
Grilling
Heat a skillet over medium heat and melt 1 tablespoon of butter. Place the assembled sandwich in the skillet and cook until the bread is golden brown and the cheese has melted, about 4-5 minutes per side. Repeat with the second sandwich.

5
Cut and Serve
Remove the sandwiches from the skillet and let them cool for a minute. Cut in half and serve with additional Thousand Island dressing for dipping, if desired.