Russel Rueben Recipe
Braised brisket, sauerkraut, Gibson's 1000 island, & Swiss cheese on toasted rye
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Ingredients
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Meat
Sauerkraut
Sauce
Cheese
Bread
Seasoning
Method
Braising Brisket
- 1
Prepare the Brisket
Preheat your oven to 300°F (150°C). Season the brisket with salt, black pepper, garlic powder, and onion powder on all sides.
- 2
Sear the Brisket
In a large Dutch oven, heat a little oil over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side.
- 3
Assembling the Sandwich
- 4
Toast the Rye Bread
While the brisket is braising, toast the rye bread slices in a toaster or on a skillet until golden brown.
- 5
Layer the Ingredients
Once the brisket is done, slice it thinly. On one slice of toasted rye, spread a generous amount of Gibson's 1000 Island dressing, add the sliced brisket, top with sauerkraut, and then place two slices of Swiss cheese on top.
- 6
Finish the Sandwich
Top with another slice of toasted rye. Repeat the process for the remaining sandwiches.
Serving
- 7
Serve
Cut the sandwiches in half and serve immediately with additional 1000 Island dressing on the side for dipping.