Reuben On Rye Recipe
1⁄2 lb hand sliced brisket, deli sauce, kraut, provolone (lean available)
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Ingredients
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Sandwich (per 2 sandwiches)
Optional/For warming brisket
Method
Prepare components
Make/adjust deli sauce (if needed)
If you do not have premade deli sauce, quickly make a Russian/Thousand Island-style sauce by combining 1/2 cup mayonnaise with 2 tbsp ketchup, 1 tsp sweet pickle relish, 1 tsp lemon juice, and 1 tsp prepared yellow mustard. Stir until smooth and refrigerate until assembly. If using store-bought deli sauce, transfer 1/2 cup to a small bowl and stir in 1 tsp mustard and 1/4 tsp black pepper to taste.
Warm brisket
Place the 1/2 lb hand-sliced brisket in a small oven-safe dish or heavy skillet. Add 1/2 cup beef au jus or broth to keep the meat moist. Cover with foil and warm in a 325°F (160°C) oven for 10–12 minutes until heated through. Alternatively, warm gently in a skillet over medium-low heat for 4–6 minutes, turning once. Drain excess liquid before assembling so the sandwich doesn't become soggy.
Assemble and cook sandwiches
Butter the bread
Spread about 1/2 tablespoon unsalted butter on one side of each of the 8 rye slices (buttered sides will be the exterior for grilling).
Build sandwiches
Place 4 slices of bread, butter-side down, on a work surface. Spread approximately 2 tbsp deli sauce evenly on each slice. Divide the warmed brisket evenly (about 1/4 lb per sandwich) among the 4 bottom slices, arranging slices in a single layer. Top the brisket with 1/4 cup drained sauerkraut per sandwich. Place 1 provolone slice on each, then close with the remaining 4 bread slices, butter-side up.
Grill until golden and cheese melted
Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and press gently with a spatula or grill press. Cook 3–4 minutes on the first side until golden brown, then flip and cook another 3–4 minutes until the second side is golden and the provolone is melted. If cheese is slow to melt, cover the skillet with a lid for 1–2 minutes to trap steam.
Rest and slice
Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich diagonally or down the middle as preferred.
To serve
Serve hot with extra deli sauce on the side and optional pickles or kettle chips. Makes 2 hearty sandwiches (4 halves).