Best Reuben Sandwich

Or at least, Best Homemade One

A good Reuben sandwich is a messy, hearty affair made up of salty corned beef, tangy sauerkraut, melted Swiss cheese, and a glug of 1000 Island dressing pressed between two slices of rye bread. Arguably one of the great culinary inventions of the twentieth century, it's an unlikely combination that's been a big hit for nearly 100 years.

Ingredients

• Corned Beef Brisket ( I recommend a flat cut )

• Beef Broth Optional ( you can use water, just moisture for the cook )

• Sauerkraut ( try to drain this some, so your sandwich isn't soggy )

• Swiss Cheese

• Rye Bread ( or a good pumpernickel is also good )

• Thousand Island Dressing ( some prefer Russian dressing, so that is also a choice )

• Butter ( for the bread, fat to fry in, you could also use mayo or oil )

Tools

• Slow Cooker

• Fry Pan or Griddle

Instructions

• Place the brisket in the slow cooker, fatty side up.

• Add the season packet, if separate.

• Add the beef broth. ( or can just use water )

• Cook on low for around 8 hours, or high for 4 to 5. ( you can cook this in an oven, See Notes )

• After brisket is done, cool some, then shred.

• Get out some bread, and smear one side of each piece with butter ( or mayo or oil )

• On the non buttered side, ( I place the buttered sides together for this step ) start building your sandwich.

• Add the cheese.

• Add the kraut next.

• Then, stack on the meat.

• Top it all with the dressing.

• Preheat your skillet to medium.

• Gently place the sandwich bottom in the pan, then add the top slice, buttered side up.

• Let cook slowly, until you can see the cheese starting to melt.

• Carefully flip over, gently, to keep it all together.

• I like to smash it down a bit, with the turner, at this point, to help it all congeal.

• Cook further, until the bottom bread is getting darker and crispy.

• If you need, flip back over and crisp up the 1st side.

• Gently take out, cool for a few minutes, then cut and serve.

• I like mine deli style, with chips ( crisps to you across the pond ) and a pickle.

• Enjoy

Notes

• To make in the oven, use a roasting pan or a Dutch oven. Put the meat, fatty side up, into the pan. Set pan on middle rack in a 325° oven. Pour about 6 to 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours.

• Here is a good Russian dressing Recipe, https://www.epicurious.com/recipes/food/views/russian-dressing-51182860

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