The Miami Ruben Recipe

Make brine and cure

In a medium pot combine water, kosher salt, brown sugar, pickling spice, pink curing salt (if using), smashed garlic, peppercorns and bay leaves. Bring to a simmer to dissolve the salt and sugar, then remove from heat and cool completely to room temperature, then chill until cold (at least 4 hours or overnight).

Cure brisket

Place the brisket in a nonreactive container or heavy-duty zip-top bag. Pour the chilled brine over the brisket so it is fully submerged (weigh down if necessary). Refrigerate for 5–7 days, turning the brisket every 24 hours to ensure even cure.

Cook corned beef

After curing, remove brisket from brine and rinse thoroughly. Place brisket in a large pot, cover with fresh water, add a couple of bay leaves and a teaspoon of pickling spice if desired, bring to a gentle simmer and cook until very tender, about 2.5–3 hours depending on size. Alternatively, transfer to a slow cooker and cook on low 6–8 hours. When done, let rest 15 minutes, then thinly slice against the grain. Reserve 1.5 lbs sliced for sandwiches and refrigerate until ready to assemble. (If short on time, use high-quality store-bought corned beef sliced thin.)

In a small bowl whisk together mayonnaise, ketchup, sweet pickle relish, white wine vinegar, hot sauce, paprika, salt and black pepper until smooth. Taste and adjust sweetness or acidity as desired. Refrigerate for at least 30 minutes for flavors to meld. Keeps up to 1 week refrigerated.

In a large bowl toss together shredded green cabbage, red cabbage, carrot and red onion. In a small bowl whisk apple cider vinegar, sugar, salt, pepper and vegetable oil until combined. Pour the dressing over the shredded vegetables and toss to coat thoroughly. Let sit 10–15 minutes to soften slightly while keeping crunch. Taste and adjust seasoning.

Lay out 4 slices of rye bread. Spread about 2 tablespoons of thousand island dressing onto each slice (adjust to taste). If using Dijon, spread a thin smear on the opposite slices for a sharper note.

On each dressed slice layer twice: first 3–4 oz (approximately 3–4 slices) of thinly sliced house corned beef, then one slice Swiss and one half slice provolone (or arrange so there is a total of 2 slices cheese per sandwich — Swiss + Provolone). Top with about 1/2 cup crunchy slaw per sandwich, pressed slightly so it sits on the meat/cheese.

Close sandwiches with remaining bread slices. Spread about 1 tablespoon softened butter on the outside of each slice of bread (buttered side out).

Heat a heavy skillet, griddle or panini press over medium heat. Place sandwiches in the skillet and cook until bread is golden brown and cheese is melted, about 3–4 minutes per side. If using a skillet, press down gently with a spatula or another heavy pan and flip carefully to brown the second side. Alternatively use a sandwich press for even heating.

Remove sandwiches from heat and let rest 1 minute, then cut each sandwich diagonally. Serve hot with extra thousand island on the side if desired.